Zucchini Pancakes With Basil Chive Cream

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 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.
• 2 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.
• 3 transfer zucchini to a large bowl and stir in flour, sugar, and pepper.
• 4 beat egg whites wtih a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.
• 5 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.
• 6 serve immediately, with basil chive cream.