Zucchini Pancakes with Basil Chive Cream

By Betty2534

Side dish, hors d'oeuvre

Ingredients

• Basil Chive Cream
• 3/4 Cup Sour Cream
• 2 TBS Water
• 1/4 Cup Chopped Fresh Basil
• 2 TBS Chopped Fresh Chives
• 1/2 TSP Salt, or to taste
• Pancakes
• 4 Cups Coursely Grated Zucchini ( approx 1 pound)
• 1 1/4 TSP Salt
• 1/4 Cup all-purpose flour
• 1 1/2 TSP Sugar
• 1/4 TSP Black Pepper
• 2 Large Egg Whites
• 4 TBS Vegetable or Canola Oil

Preparation

Step 1

Basil Cream:
Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.

Pancakes:
Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir 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 in to zucchini mixture.

Heat 2 TBS oil in a 10" nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 TBS 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.