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Zucchini Pancakes with Basil Chive Cream
Zucchini Pancakes with Basil Chive Cream Eileen Goltz | Dairy
45 minutes 20 minutes
20 minutes
5 minutes
15 pancakes

  • ¾ cup sour cream
  • 2 Tablespoons water
  • ¼ cup chopped fresh basil
  • 2 Tablespoons chopped fresh chives
  • 1/2 teaspoon salt, or to taste

    For Pancakes:
  • 4 cups coarsely grated zucchini (1 lb)
  • 1¼ teaspoons salt
  • ¼ cup all-purpose flour
  • 1½ teaspoons sugar
  • ¼ teaspoon black pepper
  • 2 large egg whites
  • 4 Tablespoons oil

  1. Make basil chive cream:
    Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green.
  2. Chill until ready to serve.
  3. Make pancakes:
    Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes.
  4. Wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible.
  5. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.
  6. Using an electric mixer, beat egg whites with a pinch of salt until they just hold stiff peaks.
  7. Gently fold egg whites into zucchini mixture.
  8. Heat 2 Tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking.
  9. Working in batches of 5, spoon 2 Tablespoons batter per pancake into skillet, flattening slightly with back of spoon.
  10. 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.
  11. Serve immediately, with basil chive cream.

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