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Zucchini Pancakes With Basil Chive Cream

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“This is a perfect mid-August recipe when your garden or Farmer's Market is overflowing with zucchini and all the herbs are fresh.”
READY IN:
45mins
YIELD:
15 zucchini pancakes
UNITS:
US

Ingredients Nutrition

Directions

  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.

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