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Zucchini Pancakes with Lime-Cilantro Crème Fraîche

Ingredients:

  • 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


Procedures:

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.

Tested and perfected in the Sur la Table kitchen

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