ZUCCHINI AND CARROT PANCAKES WITH BASIL CHIVE CREAM - GOOD DINNER MOM

Steps:

• Make Basil Chive Cream In a bowl, combine sour cream or plain Greek yogurt, chopped basil, chives and salt (I used about ⅛ teaspoon). Store in fridge until ready to serve. Make Pancakes Shred zucchini and the carrots. Place together in a colander and toss with 1¼ teaspoon of salt. Let sit 20 minutes so moisture can release from veggies. After 20 minutes, take a handful of the zucchini and carrot mixture and squeeze hard to remove all the liquid. Transfer the drained veggies to a large bowl and combine with flour, sugar and pepper. Using a stand mixer, beat egg whites into stiff peaks (Tip: Did you know if you get even a tiny bit of egg yolk into your whites, they will never beat stiff enough?). Fold beaten egg whites into zucchini and carrot mixture until well combined. In a non-stick or cast-iron pan, heat approximately 2 tablespoons olive oil over medium heat. Once oil is shimmery, add about ¼ cup zucchini-carrot mixture and immediately press flat with spatula. Cook until golden on each side, approximately 2-3 minutes per side. Cook's note: I personally like them on the darker side for added crispiness, but experiment to your taste. Transfer cooked pancakes to paper towel to drain excess oil. Serve hot with a dollop of Basil Chive Cream. - See more at: http://gooddinnermom.com/zucchini-and-carrot-pancakes-with-basil-chive-cream/#sthash.9k2ee704.dpuf