Zucchini Pancakes with Herbed Creme Fraiche
Zucchini is a low calorie, summer vegetable that is full of so many nutrients. Additionally, the carbs from the potatoes provide plenty of energy, and the herbed creme fraiche provides calcium. This is such a tasy way to serve zucchini, even your kids will be so excited to eat their veggies!
These zucchini pancakes are the perfect appetizer, snack, or even main dish for vegetarians and non vegetarians alike. They go perfectly on the side of some grilled chicken or steak. If you want to add variation, you can mix up the spices in the patties and make something like zucchini curry pancakes or zucchini paprika pancakes.
- 18 ounces zucchini
- 18 ounces waxy potatoes
- 2 eggs
- 1 tablespoon Pastry flour
- freshly ground peppers
- vegetable oil (to saute)
Rinse the zucchini, trim the ends and grate on the large holes of a box grater, Transfer to a colander and let drain. Peel the potatoes, rinse and finely grate. With your hands, squeeze the zucchini to remove as much liquid as possible. Transfer to a bowl along with the potatoes, eggs and flour. Season with salt, pepper and nutmeg and mix well.
Heat the oil in a large skillet and working in batches, drop the zucchini mixture by tablespoons into the pan. Flatten the pancakes with a spatula and saute until golden brown on both sides.
For the herbed creme fraiche: With an electric hand mixer, beat together the creme fraiche, lemon juice and cream and season with salt and pepper. Peel the garlic and crush with a garlic press and fold it into the creme fraiche mixture along with the chopped herbs.
Serve the zucchini pancakes with the creme fraiche and ground pepper to taste.