Yield: 4 Servings , about 12 fritters 1-1/2 cups creme fraiche or sour cream 2 Tbs lime juice 1 Tbs lime zest 1 Tbs minced cilantro Kosher salt and freshly ground black pepper
2 medium zucchini, coarsely shredded 1 small garlic clove, peeled and minced 1 medium shallot, peeled and minced 1 tsp lemon zest 1/2 tsp cumin 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 1 egg, lightly beaten 1/2 cup all-purpose flour 1/2 tsp baking powder 2 Tbs olive oil
To prepare crema: In a medium bowl, use a whisk to combine the sour cream, juice, zest and cilantro. Taste and adjust seasoning with salt and pepper.
To prepare the pancakes: In a large bowl, combine the zucchini, garlic, shallots, zest, cumin , salt and pepper. Stir in the egg and thoroughly combine. Using a silicone spatula, add the four until just incorporated.
Line a large plate or baking sheet with paper towels. To cook the pancakes: Place a large, nonstick skillet on the stove over a medium-high heat, add the oil and heat until shimmering. Working batches, add 2 tbs of the batter, spreading them to form 3-inch fritters. Fry until golden-brown, about 3 minutes. Using a small spatula, remove and transfer the cooked fritters from the skillet to the paper towels and drain to remove the excess oil.
To serve: Arrange the warm fritters on a large platter and top with lemon -basil cream. Serve immediately.