Zucchini Pancakes with Lime-cilantro Crème Fraîche
By Tested and perfected in the Sur la Table kitchen
Zucchini Pancakes with Lime-cilantro Crème Fraîche
By Tested and perfected in the Sur la Table kitchen
- 1 ½ cups crème fraîche or sour cream
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 1 tablespoon 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 teaspoon lemon zest
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 egg, lightly beaten
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons 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 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 flour and baking powder, until just incorporated.
Line a large plate or baking sheet with paper towels.
To cook 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 tablespoons 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 lime cilantro crema. Serve immediately.
To prepare 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 flour and baking powder, until just incorporated.
Line a large plate or baking sheet with paper towels.
To cook 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 tablespoons 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 lime cilantro crema. Serve immediately.