Carrot and Zucchini Pancakes are light and fresh. The Basil Chive Cream sends the flavor over the top. Perfect summer side or meatless main dish.
These versatile zucchini and carrot vegetable pancakes could be a fresh meatless main course, a perfect vegetable side dish or a toasty little appetizer. First of all, the color draws you in with deep green zucchini and sunny bright carrots. The pancakes are crisp and with an airy taste thanks to whipped egg whites and the flavor of zucchini and carrot is hearty yet bright. To make these gluten-free, I used almond flour which gives a nutty hint of sweetness (you can certainly make them with regular all-purpose flour and I address that in the instructions). The Basil and Chive Cream highlights the pepper-minty flavor of basil and the classic mild onion taste from the chives. Perfectly mixed together in tangy sour cream or Greek yogurt.
I make sure these are on the summer menu every year. The first time I presented these to my family they vanished in a minute and everyone wanted more. So consider doubling the recipe! Carrot and Zucchini Pancakes with Basil Chive cream take very little effort and some of the prep time is just sitting time which is great because while they rest before cooking, you can get everything else ready to plate and then cook and serve the pancakes hot out of the pan.
Saute’ them until tender crisp if you like, but I prefer them a little more on the crispy side as shown below.
They’re good either way and perfect for a meatless main dish or any side, especially with fish.
Carrot and Zucchini Pancakes with Basil Chive Cream
For the Basil Chive Cream:
- ¾ cup sour cream or plain Greek yogurt, may use low-fat
- ¼ cup chopped fresh basil
- 2 Tablespoons chopped fresh chives
- Salt to taste
For the Pancakes:
- 2 zucchini, grated
- 2 carrots, grated
- 1 ¼ teaspoon salt
- ¼ cup almond flour*
- ½ teaspoon sugar*
- ¼ teaspoon black pepper
- 2 egg whites
- olive oil
- *If you only have all-purpose flour, use same amount of flour but increase sugar to 1 ¼ teaspoon.
Make the Basil Chive Cream:
- In a bowl, combine ¾ cup sour cream or plain Greek yogurt, ¼ cup chopped basil, 2 Tablespoons fresh chopped chives and salt to taste (I used about ⅛ teaspoon).
- Store in fridge until ready to serve.
Make the Pancakes:
- Grete 2 zucchini and 2 carrots. Place together in a colander and toss with 1 ¼ teaspoon salt.
- Let sit 20 minutes so moisture can release from veggies.
- After 20 minutes, take a handful of the zucchini and carrot mixture and squeeze hard to remove all the liquid.
- Transfer the drained veggies to a large bowl and combine with ½ cup almond flour, ½ teaspoon sugar and ¼ teaspoon pepper.
- Using a stand mixer, beat 2 egg whites into stiff peaks (Tip: Did you know if you get even a tiny bit of egg yolk into your whites, they will never beat stiff enough?)
- Fold beaten egg whites into zucchini and carrot mixture until well combined.
- In a non-stick or cast-iron pan, heat approximately 2 Tablespoons olive oil over medium heat.
- Once oil is shimmery, add about ¼ cup zucchini-carrot mixture and immediately press flat with spatula.
- Cook until golden on each side, approximately 2-3 minutes per side.
- I personally like them on the darker side for added crispiness, but experiment to your taste.
- Transfer cooked pancakes to paper towel to drain excess oil.
- Serve hot with a dollop of Basil Chive Cream.
I was going to make zucchini boats and then I saw this recipe. Very fun! and great tasting! My husband loved the cream sauce on top.
sam merrill says
I’ve been meaning to try this for a week now. After a visit to the local market, I finally got around to preparing this recipe. I’m not a huge fan of zucchini, but wow! this was great and surprisingly filling. It could easily be a main course a well. Great recipe!
Sally Humeniuk says
Thanks, Sam! The zucchini is critical in this recipe as I’ve made it without before and it wasn’t as moist. I’m glad you liked it!
Tami g says
My husband brought home a zucchini from a friend at work, and said he wished he knew how to make fried zucchini like his grandmother used to make. I decided to try this recipe…and WOW! It is so close to his grandmother’s. Very yummy! We’re going to keep this recipe!
Sally Humeniuk says
Thanks Tami, we really love this one too!
Nancy Olin says
How much of this recipe can I do the day ahead? Or can I make them a day ahead and reheat them when ready to serve?
Sally Humeniuk says
Hi Nancy, I don’t recommend making the pancakes ahead for this recipe at all. The key to the flavor and success is for them to be fresh. You can make the Basil Chive Cream ahead, though.
Is the sugar necessary in this recipe? I’m on a no sugar diet but I’ve made these before and they’re fantastic.
We made these last summer and they were so so so so GOOD! I’d like to make them again but I have one zucchini and one yellow summer squash. Will the summer squash work for this?