Zucchini Pancakes with Herb Sour Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 zucchini
- 1 shallot (s)
- 1 egg (s)
- 200 g flour
- 0.5 ½ cup crème fraîche
- chives
- parsley
- 200 g sour cream
- Vegetable oil, for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cut off the ends, cut into small pieces and place in a mixing vessel with the crème fraîche. Process into a cream with a hand blender. Now add the egg, flour, salt and pepper and beat everything with the whisk again. Peel and finely chop the shallot and fold it into the mass.
- Put the oil in a pan, put about a tablespoon of the batter into the hot oil and flatten it into a buffer and fry until golden on both sides.
- Finely chop the herbs, mix with the sour cream and serve with the zucchini buffers.
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