Active Time

　　25 minutes

　　Total Time

　　45 minutes

　　

Ingredients

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

　　

For basil chive cream

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 vegetable or canola oil

　　

Make basil chive cream:

Step 1

Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.

　　

Make pancakes:

Step 2

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.

　　

Step 3

Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.

　　

Step 4

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.

　　

Step 5

Serve immediately, with basil chive cream.