Zucchini and Thai Basil Pancakes

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These appetizer pancakes are a bit like latkes—moist inside and crispy at the edges. At Revel restaurant in Seattle, Rachel Yang and Seif Chirchi serve them in summer as one of a rotating list of savory pancakes. You'll need an 8-in. nonstick frying pan.

By Rachel Yang and Seif Chirchi
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary

total:
30 mins
Yield:
Serves 4 to 6 as an appetizer
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 250° and set a baking sheet in it. Mix flour, baking soda, and 1 tsp. salt in a medium bowl. Add egg and 3/4 cup water and whisk until smooth. Stir in zucchini, onions, and basil shreds.

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  • Heat an 8-in. nonstick frying pan over medium-high heat, add 1 tbsp. oil, and swirl. Spoon in one-quarter of batter and quickly spread even. Cook until underside is deep brown, 2 minutes; flip. Add a little oil if pan looks dry; brown second side. Transfer to oven. Make more pancakes the same way.

  • Quarter pancakes, garnish with basil sprigs, and add more salt if you like.

Source

Joule and Revel restaurants, Seattle

Nutrition Facts

Per Serving:
175 calories; calories from fat 53%; protein 3.6g; fat 10g; saturated fat 1g; carbohydrates 17g; fiber 0.9g; sodium 373mg; cholesterol 35mg.
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