Zucchini Pancakes with Basil Chive Cream

This amazing meal was from last week, sorry about the delay!

For basil chive cream:
3/4 cup sour cream
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
1/2 teaspon salt, or to taste

For Pancakes:
4 cups coarsely grated zucchini (1 pound)
1 1/4 teaspoons salt
1/4 cup all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon black pepper
2 large egg whites
4 tablespoons vegetable or canola oil

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

Make pancakes: Put 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 tablespoons of oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons 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 the skillet as necessary. Serve immediately, with basil chive cream.
(Makes 15 pancakes as hors d'oeuvre or side-dish servings)


We shredded our zukes using a cheese grater - but it in a bowl and left it for about 20 minutes - to save time, we made the basil chive cream while we waited, of course a little wine and chit chatting also makes the time go by faster!!

Really wring out the zukes hard with a dish towel - the baby buttas remember from the delicious basil tomato pasta that adding salt to a vegetable extracts the water. Less moisture will help the pancakes fry better!

Look at those fluffy egg whites!

Into the pan they go!! We decided during supper that we would have liked to try one that wasn't as thick to see how crispy it would be - do some test tasting to see how you like them!

Flip them just like pancakes!! When you see the sides really starting to crisp - flip them over!

After they were done we placed them on a papertowel to absorb some of the moisture. We also taste tested them right as they were done - don't let them sit to long, they are so much better fresh out of the pan!


Top it off with the amazing basil chive cream and enjoy!!! We really enjoyed these as zucchini is loved by all the buttas and the basil chive cream is really quite good. We also put some on our chicken breasts!