Zucchini Pancakes with Minty Dill Creme Fraiche
- 1 medium sized zucchini (about 1 1/2 pounds)
- 2 eggs, lightly whisked
- 1 cup minced yellow onion
- 2 cloves garlic, minced
- 1/2 cup AP flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon olive oil
- kosher salt
- fresh cracked black pepper
- safflower oil
- 5 ounces creme fraiche
- 1 tablespoon fresh dill, minced
- 1 tablespoon fresh mint, minced
- This recipe is vegetarian
- Produce
- Dill, fresh (1 tablespoon)
- Garlic (2 cloves)
- Mint, fresh (1 tablespoon)
- Yellow onion (1 cup)
- Zucchini (about 1 1/2 pounds), medium sized (1)
- Cooking & Baking
- Ap flour (1/2 cup)
- Baking powder (1 teaspoon)
- Black pepper, fresh cracked (1)
- Cornmeal (1/2 cup)
- Kosher salt (1)
- Olive oil (1 teaspoon)
- Safflower oil (1)
- Dairy
- Creme fraiche (5 ounces)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on chezus.com
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Recipe Stats
Published July 25, 2012 (6 months ago).
45 people saved this recipe.
