Zucchini Pancakes with Basil Chive Cream

As you may know, this year I planted a summer garden…and it’s doing amazingly well!  I have so much basil & zucchini that I’m having a hard time keeping up with it all.  A good problem to have!  So, instead of leaving zucchini on the neighbor’s doorstep in the middle of the night, I dug out this awesome recipe.  It’s a great way to get your veggies in as well as use up the abundance of summer produce.  These Zucchini Pancakes with Basil Chive Cream make a wonderful side dish or appetizer.  Give a try tonight!

Makes 15 pancakes

Ingredients

For basil chive cream:

  • 3/4 c sour cream
  • 2 T water
  • 1/4 c basil, chopped
  • 2 T chives, chopped
  • 1/2 t salt

For pancakes:

  • 4 c zucchini, coarsely grated
  • 1-1/4 t salt
  • 1/4 c flour
  • 1-1/2 t sugar
  • 1/4 t pepper
  • 2 lg egg whites
  • 4 T olive oil

 

To make basil chive cream:  Blend sour cream, water, basil, chives & salt in a blender or food processor until smooth.  Chill until ready to serve.

To make pancakes:  Put zucchini in a colander & toss with salt.  Let stand at room temperature for 20 min.  Then wrap zucchini in a kitchen towel or paper towels & twist o wring out as much liquid as possible.  Transfer zucchini to a large bowl & stir in flour, sugar & 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 T oil in a 10″ skillet over moderately high heat until hot, but not smoking.  Working in batches, spoon 2 T batter per pancake into skillet, flattening slightly with spatua.  Cook pancakes, turning once, until golden brown, about 1-1/2 min per side.  Transfer cooked pancakes to paper towels to drain.  Repeat with remaining batter adding more oil to skillet as necessary.

Serve immediately with basil chive cream.  Enjoy!

Recipe adapted from Zucchini Pancakes with Basil Chive Cream Recipe | Epicurious.  Photo Cred:  Zucchini Pancakes with Basil Chive Cream | Love and Olive Oil

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