Printable Area
Zucchini and Dill Pancakes
Recipe courtesy The Fabulous Beekman Boys
- Total Time:
- 25 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 12 pancakes
Ingredients
- 2 medium zucchini (12 ounces total), shredded on large holes of a box grater
- 1/4 cup all-purpose flour
- 1/3 cup chopped fresh dill, plus sprigs for garnish
- 2 tablespoons fresh chives or scallions
- 3/4 teaspoon salt
- 1 large egg
- 2 tablespoons olive or vegetable oil
- 1/4 cup sour cream
Directions
Place the zucchini in a colander set over a bowl and squeeze the zucchini with your fingers until dry. Transfer to a bowl and stir in the flour, dill, chives, salt and egg to combine.
Heat the oil over medium heat in a large skillet. Using a number-18 ice-cream scoop (the equivalent of 3 tablespoons), or a scant 1/4-cup measure, place 4 to 5 mounds of zucchini mixture in the pan, flattening with a metal spatula to a 1/2-inch thickness. Cook until golden brown and cooked through, about 2 minutes per side, lowering the heat if over browning. Repeat with the remaining mixture.
Top each pancake with a teaspoon of sour cream and a dill sprig.