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
Zucchini Pancakes with Herb Sour Cream
Zucchini Pancakes with Herb Sour Cream

Instructions

  1. 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.
  2. 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.
  3. Finely chop the herbs, mix with the sour cream and serve with the zucchini buffers.

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