- 4
- 25 mins
- 45 mins
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 (to taste)
- Pancakes
- 4 cups coarsely grated zucchini (about 1 pound)
- 1 1/4 tsp salt
- 1/4 cup all-purpose flour
- 1 1/2 tsp sugar
- 1/4 black pepper
- 2 large egg whites
- 4 TBS vegetable oil or canola oil
Preparation
Step 1
Basil Chive Cream
Blend together:
Sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.
Pancakes
Put shredded 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 TBS oil in a 10 inch nonstick skillet over moderately high heat until hot but not smoking. Working in bagtches 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, tranferring as cooked to paper towels to drain and adding more oil to skillet as necessary.
Serve immediately, with basil chive cream.