Sur La Table's Zucchini Pancakes - WVTM-TV Birmingham, AL

Sur La Table's Zucchini Pancakes

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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.
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