Summer Vegetable Pancakes with Basil Chive Cream

By juliedee29

Ingredients

• For Basil Chive Cream
• 3/4 c. sour cream
• 1/4 c. chopped fresh basil
• 2 tbsp chopped fresh chives
• salt to taste
• For Pancakes
• 2 zucchini, grated
• 2 carrots, grated
• 1 1/4 tsp salt
• 1/4 c. all-purpose flour
• 1 1/2 tsp sugar
• 1/4 tsp black pepper
• 2 egg whites
• olive oil

Details

Adapted from threesquarechef.com

Preparation

Step 1

Make Basil Chive Cream:

In a bowl combine chopped basil, chives and salt. Store in fridge until ready to serve.

Make Pancakes:

Shred zucchini and carrots into a colander and toss with salt. Let stand for 20 minutes and then take handfuls at a time and squeeze all of the liquid out. Transfer the drained veggies to a large bowl and combine with flour, sugar, and pepper.

Using a stand mixer beat egg whites with salt until they form a stiff peak. Then fold them into the vegetable mixture.

Preheat a cast iron pan with 2 tbsp of oil. Work in batches spoon 1/4 c. mixture into pan and flatten with a spoon. Cook until golden brown about 2-3 minutes each side. Remove and place on paper towels to drain the excess oil and sprinkle with salt. Serve with a dollop of Basil Chive Cream.