Zucchini Pancakes With Basil Chive Cream Recipes

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ZUCCHINI PANCAKES WITH BASIL CHIVE CREAM



Zucchini Pancakes with Basil Chive Cream image

Categories     Cake     Dairy     Vegetable     Side     Cocktail Party     Zucchini     Summer     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 15 pancakes as hors d'oeuvre or side-dish servings

Number Of Ingredients 14

For basil chive cream
3/4 cup sour cream
2 tablespoons water
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
1/2 teaspoon salt, or to taste
For pancakes
4 cups coarsely grated zucchini (1 lb)
1 1/4 teaspoons salt
1/4 cup all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon black pepper
2 large egg whites
4 tablespoons vegetable or canola oil

Steps:

  • Make basil chive cream:
  • Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.
  • Make pancakes:
  • Put zucchini in a colander and toss with salt. 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. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.
  • Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.
  • Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. 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.
  • Serve immediately, with basil chive cream.

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