ZUCCHINI PANCAKES WITH BASIL CHIVE CREAM (dairy)

Ingredients 3/4 cup sour cream 2 tablespoons water 1/4 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) 1 1/4 teaspoons salt 1/4 cup all-purpose flour 1 1/2 teaspoons sugar 1/4 teaspoon black pepper 2 large egg whites 4 tablespoons oil

Instructions

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.

Serving Size

Makes 15 pancakes as hors d'oeuvre or side-dish servings.

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .