Carrot and Zucchini Pancakes with Basil Chive Cream
Perfect for any summer or fall menu, enjoy these crispy veggie pancakes that are impressive and simple to make.
Prep Time30 mins
Cook Time6 mins
Total Time36 mins
Servings: 8 pancakes
- For Basil Chive Cream
- 3/4 cup sour cream or plain Greek yogurt, may use low-fat
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh chives
- Salt to taste
- For Pancakes
- 2 zucchini, grated
- 2 carrots, grated
- 1 1/4 teaspoon salt
- 1/4 cup almond flour*
- 1/2 teaspoon sugar*
- 1/4 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 1/4 teaspoon.
Make Basil Chive Cream
In a bowl, combine sour cream or plain Greek yogurt, chopped basil, chives and salt (I used about 1/8 teaspoon).
Store in fridge until ready to serve.
Shred zucchini and the carrots. Place together in a colander and toss with 1 1/4 teaspoon of 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 flour, sugar and pepper.
Using a stand mixer, beat 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 1/4 cup zucchini-carrot mixture and immediately press flat with spatula.
Cook until golden on each side, approximately 2-3 minutes per side. Cook's note: 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.