Zucchini Pancakes with Basil Chive Cream

By Betty2534

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

Details

Servings 4
Preparation time 25mins
Cooking time 45mins

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.