Zucchini and Carrot Cakes with Basil Chive Cream

Oh these are so yummy - and pretty! Will has a kickball game for HP in Conway tonight (no I'm not driving to Conway) so I thought I'd make these for myself - he is going to be so jealous.

This recipe makes the 4 pancakes you see in the pictures. Even though I ate these 4 little pancakes as a main dish, they would really be a great side.

Also, I've eaten more veggies in the last 2-3 weeks than I probably ate in the last 8 months combined. Thanks, Mom! See picture below for the glorious bounty from her garden. :)



  • For Basil Chive Cream
  • ¾ cup sour cream or plain Greek yogurt (may use low-fat)
  • ¼ cup chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • Salt to taste
  • For Pancakes
  • 2 zucchini, grated
  • 2 carrots, grated
  • 1¼ teaspoon salt
  • ¼ cup almond flour*
  • ½ teaspoon sugar*
  • ¼ teaspoon black pepper
  • 2 egg whites
  • olive oil
  • *If you only have all-purpose flour, use same amount of flour but increase sugar to 1¼ teaspoon.
Instructions
  1. Make Basil Chive Cream
  2. In a bowl, combine sour cream or plain Greek yogurt, chopped basil, chives and salt (I used about ⅛ teaspoon).
  3. Store in fridge until ready to serve.
  4. Make Pancakes
  5. Shred zucchini and the carrots. Place together in a colander and toss with 1¼ teaspoon of salt.
  6. Let sit 20 minutes so moisture can release from veggies.
  7. After 20 minutes, take a handful of the zucchini and carrot mixture and squeeze hard to remove all the liquid.
  8. Transfer the drained veggies to a large bowl and combine with flour, sugar and pepper.
  9. 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?).
  10. Fold beaten egg whites into zucchini and carrot mixture until well combined.
  11. In a non-stick or cast-iron pan, heat approximately 2 tablespoons olive oil over medium heat.
  12. Once oil is shimmery, add about ¼ cup zucchini-carrot mixture and immediately press flat with spatula.
  13. 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.
  14. Transfer cooked pancakes to paper towel to drain excess oil.
  15. Serve hot with a dollop of Basil Chive Cream.
- See more at: http://gooddinnermom.com/zucchini-and-carrot-pancakes-with-basil-chive-cream/#sthash.wEm3dR1e.dpuf
 For pancakes:
2 zucchini, grated
2 carrots, grated (I had matchstick carrots, so I cut them in half and used those)
1 1/4 tsp salt
1/4 c flour
1 1/4 tsp sugar
1/4 tsp black pepper
2 egg whites
olive oil spray

For basil chive cream:
1/2 c light sour cream (I used plain nonfat Greek yogurt)
2 tbsp fresh chopped basil
2 tbsp fresh chopped chives
salt (to taste)

Shred the zucchini and carrots. Place in a colander and sprinkle with 1 1/4 tsp salt, then let sit 20 min so the moisture can release from the veggies. After 20 min squeeze out the carrots/zucchini. I squeezed it in the colander, then put it between some paper towels and squeezed.

Transfer the veggies to a bowl and add flour, sugar, and pepper. Using a mixer, beat egg whites into stiff peaks. (I remember having to watch a video on what that meant once). Fold beaten egg whites into carrot/zucchini mixture.

Spray a large skillet with olive oil and heat over medium heat. Once hot, add about 1/4 c of the pancake mixture to the pan at a time, and press flat with a spatula. Cook until golden on each side, about 2-3 minutes. Make sure to spray with more olive oil before flipping to the other side. I like mine to be crispy, so I let mine go a little longer. Just check them.

Make your basil chive cream: Just combine all the ingredients and serve on the pancakes. Yum!!

Original recipe found here.

I love all this produce! Thanks Mom!




  • 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.wEm3dR1e.dpuf
    • For Basil Chive Cream
    • ¾ cup sour cream or plain Greek yogurt (may use low-fat)
    • ¼ cup chopped fresh basil
    • 2 tablespoons chopped fresh chives
    • Salt to taste
    • For Pancakes
    • 2 zucchini, grated
    • 2 carrots, grated
    • 1¼ teaspoon salt
    • ¼ cup almond flour*
    • ½ teaspoon sugar*
    • ¼ teaspoon black pepper
    • 2 egg whites
    • olive oil
    • *If you only have all-purpose flour, use same amount of flour but increase sugar to 1¼ teaspoon.
    Instructions
    1. Make Basil Chive Cream
    2. In a bowl, combine sour cream or plain Greek yogurt, chopped basil, chives and salt (I used about ⅛ teaspoon).
    3. Store in fridge until ready to serve.
    4. Make Pancakes
    5. Shred zucchini and the carrots. Place together in a colander and toss with 1¼ teaspoon of salt.
    6. Let sit 20 minutes so moisture can release from veggies.
    7. After 20 minutes, take a handful of the zucchini and carrot mixture and squeeze hard to remove all the liquid.
    8. Transfer the drained veggies to a large bowl and combine with flour, sugar and pepper.
    9. 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?).
    10. Fold beaten egg whites into zucchini and carrot mixture until well combined.
    11. In a non-stick or cast-iron pan, heat approximately 2 tablespoons olive oil over medium heat.
    12. Once oil is shimmery, add about ¼ cup zucchini-carrot mixture and immediately press flat with spatula.
    13. 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.
    14. Transfer cooked pancakes to paper towel to drain excess oil.
    15. Serve hot with a dollop of Basil Chive Cream.
    - See more at: http://gooddinnermom.com/zucchini-and-carrot-pancakes-with-basil-chive-cream/#sthash.wEm3dR1e.dpuf

  • For Basil Chive Cream
  • ¾ cup sour cream or plain Greek yogurt (may use low-fat)
  • ¼ cup chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • Salt to taste
  • For Pancakes
  • 2 zucchini, grated
  • 2 carrots, grated
  • 1¼ teaspoon salt
  • ¼ cup almond flour*
  • ½ teaspoon sugar*
  • ¼ teaspoon black pepper
  • 2 egg whites
  • olive oil
  • *If you only have all-purpose flour, use same amount of flour but increase sugar to 1¼ teaspoon.
  • - See more at: http://gooddinnermom.com/zucchini-and-carrot-pancakes-with-basil-chive-cream/#sthash.wEm3dR1e.dpuf

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