Prep 25 mins
Cook 20 mins
This is a perfect mid-August recipe when your garden or Farmer's Market is overflowing with zucchini and all the herbs are fresh.
- 3⁄4 cup sour cream
- 2 tablespoons water
- 1⁄4 cup fresh basil, chopped
- 2 tablespoons fresh chives, chopped
- 1⁄2 teaspoon salt (to taste)
- 4 cups zucchini, coarsely grated (1 lb)
- 1 1⁄4 teaspoons salt
- 1⁄4 cup all-purpose flour
- 1 1⁄2 teaspoons sugar
- 1⁄4 teaspoon black pepper
- 2 egg whites
- 4 tablespoons canola oil
- For the basil cream: Blend sour cream, water, basil, chives and salt in a blender or food processor until smooth and pal green. Chill until ready to serve.
- For the pancakes: Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen tower 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 wtih 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 cast iron (or nonstick) skillet over medium high heat until hot but not smoking. Working in batches of 5, spoon about 2 tablespoons of batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 5 minutes total. As they cook, transfer to paper towels to drain and adding more oil to skillet as needed.
- Serve immediately, with basil chive cream.