Zucchini Pancakes With Basil Chive Cream Recipes
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.
BARB'S ZUCCHINI PANCAKES
This is one of our favorites that I have been making for years, especially when zucchini are plentiful. Easy to make. Hope that you enjoy them.
Provided by Barb G.
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grate zucchini.
- Chop onion, add to zucchini.
- Add beaten eggs, Bisquick, parmesan cheese, garlic powder, salt and pepper; mix well.
- Fry as pancakes on hot greased griddle or skillet.
- Serve as a side dish.
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