Zucchini Pancakes with Basil Cream


Preparation info

  • Difficulty


  • For approx.


    small pancakes

Appears in


    For the pancakes

  • 1 zucchini (courgette), washed
  • 1 tsp. salt
  • 2 egg whites
  • 2 tbsp (approx. cup) cornflour (cornstarch)
  • freshly ground black pepper
  • 5 tbsp (¼ cup) peanut oil
  • 3 tbsp pine nuts, roasted
  • 5 tbsp ( cup) parmesan cheese, coarsely grated

For the basil cream

  • 125 ml (approx. 4 fl oz/ cup) sour cream
  • 15 g (½ oz/¼ cup) fresh basil, chopped
  • freshly ground salt and pepper
  • 1 tbsp cold water


Grate the zucchini using a coarse grater and place in a colander. Fold in the salt and leave to stand over a bowl for 30 minutes to allow the moisture to drain. Rinse and thoroughly wring out the zucchini. Wrap the mixture in a dish towel and wring out again until it is truly ‘dry’. Beat the egg whites until stiff with a dash of salt. Stir the cornflour through the zucchini and generously grind pepper on the mixture. Carefully stir in the beaten egg whites. Heat a layer of oil in a non-stick frying pan. Using two tablespoons, drop heaps of this mixture into the hot oil. Using the back of a spoon press against the pancakes to make them a little flatter. Turn them over after approx. 3 minutes or when they are golden brown. Drain on kitchen paper and continue to fry until you run out of mixture.

In the meantime, make the basil cream: blend all ingredients in a food processor, if necessary, add a tablespoon of water to make it a little thinner. Serve the pancakes on a large plate, trickle sauce on them and sprinkle with pine nuts and grated parmesan cheese.