Zucchini Pancakes With Basil Chive Cream
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
52
Sourness
41
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
3 cup
Sour Cream2 tbsps
Water1 cup
Basil (chopped fresh)2 tbsps
Chives (chopped fresh)1.25 tsps
Salt1 cup
All-Purpose Flour1.5 tsps
Sugar1 tsp
Black Pepper2 large
Egg WhiteDirections:
1
Make basil chive cream: Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green
2
Chill until ready to serve
3
Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green
4
Chill until ready to serve
5
Make pancakes: Put zucchini in a colander and toss with salt
6
Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible
7
Transfer zucchini to a large bowl and stir in flour, sugar, and pepper
8
Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture
9
Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking
10
Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon
11
Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary
12
Serve immediately, with basil chive cream
13
Put zucchini in a colander and toss with salt
14
Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible
15
Transfer zucchini to a large bowl and stir in flour, sugar, and pepper
16
Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture
17
Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking
18
Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon
19
Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary
20
Serve immediately, with basil chive cream