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Zucchini Pancakes with Basil Chive Cream
Zucchini Pancakes with Basil Chive Cream Eileen Goltz | Dairy

Serves:
15 hors d'oeuvre or side-dish servings.
Ingredients
  • 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

Instructions
  1. 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.
  2. 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
  3. Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.
  4. Heat 2 Tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking.
  5. Working in batches of 5, spoon 2 Tablespoons batter per pancake into skillet, flattening slightly with back of spoon.
  6. 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.
  7. Serve immediately, with basil chive cream.