Zucchini Pancakes with Sour Cream dipping sauce
Zucchini are in abundance in the summer and I’m always looking for ways to use them. This zucchini pancake recipe if great as a brunch item, lunch, or even a side dish for dinner!
Zucchini Pancakes with Sour Cream Dipping Sauce
Ingredients
- 3 Zucchini, shredded
- 1/4 Red Onion, Diced
- 1/3 cup Grated Pecorino Romano
- 1 tsp Salt
- Pepper to taste
- 2 Large Eggs
- 1/2 cup AP Flour
- 1/4 cup Milk
- 2 tbsp Fresh Parsley, chopped
- 1 tbsp Fresh Basil, chopped
Sour Cream Dipping Sauce
- 1 cup Sour Cream
- 1 clove Garlic, grated
- 1 Lemon, Juiced
- Parsley to taste
- Salt & Pepper to taste
Instructions
Sour Creram Dipping Sauce
- Add sour cream, garlic, lemon juice, parsley and salt and pepper to a bowl and mix well. Set Aside while frying the pancakes. This will allow the flavors to marry while making the pancakes. This can also be done the day before and refrigerated.
- Shred the Zucchini and place into a cheesecloth or clean kitchen towel to squeeze out all the liquid. Place to a bowl with onion, parsley and basil.
- To another bowl, whisk eggs, flour and grated cheese. Add milk and whisk to form a pancake like batter. Add zucchini, onion and herbs to the batter and fold them in.
- To a large pan, add olive oil and place your flame on medium high. Once the oil is hot, add the batter a heaping spoonful at a time and flatten it out slightly, frying until golden brown on each side, about 3 mins on each side. I flip them a few times to get them nice and crunchy!
- Place on a wire rack to drain and sprinkle with salt while still hot.
