Zucchini and Dill Pancakes

Total Time:
25 min
Prep:
15 min
Inactive Prep:
--
Cook:
10 min
Yield:
12 pancakes
Level:
Easy

Ingredients

Directions

Place the zucchini in a colander set over a bowl and squeeze the zucchini with your fingers until dry. Transfer to a bowl and stir in the flour, dill, chives, salt and egg to combine.

Heat the oil over medium heat in a large skillet. Using a number-18 ice-cream scoop (the equivalent of 3 tablespoons), or a scant 1/4-cup measure, place 4 to 5 mounds of zucchini mixture in the pan, flattening with a metal spatula to a 1/2-inch thickness. Cook until golden brown and cooked through, about 2 minutes per side, lowering the heat if over browning. Repeat with the remaining mixture.

Top each pancake with a teaspoon of sour cream and a dill sprig.

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