Monday, August 15, 2011

Zucchini Pancakes with Sriracha Sour Cream

Serves 2-4 


-2 zucchini, shredded/grated
-1/4 red onion, shredded/grated
-3 tbs. whole wheat flour (maybe more)
-1 egg, beaten
-1/4 tsp. baking powder
-salt and pepper to taste
-red pepper flakes
-sour cream + Sriracha for dip
-chives for garnish


Shred or grate zucchini and onion by hand or in a food processor. Transfer it to a strainer and sprinkle it with salt to allow the liquid to drain. You can also squeeze the liquid out.

Add the dry ingredients and the egg. Note you might have to add a little more flour if the mixture seems too watery.

Put on a frying pan and cook until heated. They will bubble like regular pancakes. I don’t use oil because I am trying to be healthier but if you wanted a crispier crust go ahead and use the oil. Sometimes after I cook them I put them in the toaster oven and toast until crispier. You can also put them in here to keep warm while you are cooking up the batter.

Meanwhile serve with Sriracha mixed with Sour Cream. Use your own taste to determine the amounts. Sriracha has quite a kick so be careful. Enjoy!!

This recipe was provided by The Chefanies for

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