ZUCCHINI PANCAKES WITH BASIL CHIVE CREAM
Categories Cake Dairy Vegetable Side Cocktail Party Zucchini Summer Pan-Fry Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 15 pancakes as hors d'oeuvre or side-dish servings
Number Of Ingredients 14
Steps:
- 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 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 skillet as necessary.
- Serve immediately, with basil chive cream.
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Ashiraf Kayongo
[email protected]I'm not a big fan of basil, but I love chives. This recipe is a great way to use up both herbs.
Kaggwa Shavan
[email protected]These pancakes were a bit too oily for my taste. I think I'll try using less oil next time.
Susu Susu
[email protected]I love how easy these pancakes are to make. They're perfect for a quick and healthy breakfast or lunch.
Tazkia Takarrum
[email protected]These pancakes were a bit too thick for my taste. I think I'll try making them thinner next time.
Sojib Sorder
[email protected]I'm not a fan of zucchini, but these pancakes were surprisingly good. The basil-chive cream really helped to balance out the flavor.
AARIF Nepal
[email protected]These pancakes were delicious! The zucchini made them moist and flavorful, and the basil-chive cream was the perfect topping.
Own Boss
[email protected]These pancakes were a bit too greasy for my taste. I think I'll try using less oil next time.
Faiz Ahamad
[email protected]I'm not a big fan of basil, so I used chives instead. The pancakes still turned out great!
Ahsan khan Jani
[email protected]These pancakes were a bit too thick for my taste. I think I'll try making them thinner next time.
Shinaaz Magerman
[email protected]I love how healthy these pancakes are. They're packed with vegetables and the basil-chive cream is a great way to add some extra flavor without adding a lot of calories.
Auwal Aliyu
[email protected]These pancakes were a bit bland for my taste. I think I'll add some more spices next time.
Abubakar Maher
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The pancakes are always light and fluffy, and the cream sauce is so flavorful.
Biruk Teka
[email protected]These pancakes were super easy to make and they turned out great! I used a food processor to shred the zucchini and it made the process even faster. The pancakes were light and fluffy, and the cream sauce was the perfect finishing touch.
JACKSON INUSAH
[email protected]I'm not a huge fan of zucchini, but these pancakes were surprisingly good. The basil-chive cream really helps to balance out the flavor.
Palash Madhu
[email protected]These pancakes were a bit too oily for my taste. I think I'll try using less oil next time. Otherwise, they were pretty good.
Dream Fish World
[email protected]I love how versatile this recipe is. I've made it with different vegetables and herbs, and it always turns out great. The pancakes are light and fluffy, and the cream sauce is so flavorful.
Sk Sayon
[email protected]These zucchini pancakes were a hit with my family! They're so easy to make and the flavor is amazing. The basil-chive cream is the perfect topping. I'll definitely be making these again.