spicy zucchini pancakes with green goddess dressing

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Spicy Zucchini Pancakes with Green Goddess Dressing

For the pancakes:

1 zucchini

1 shallot

Kosher salt and black pepper

1 tablespoon whole wheat flour

¼ cup egg whites (or 1 egg, beaten)

½ cup panko bread crumbs

½ teaspoon red pepper flakes (adjust to taste)

Shred the zucchini and shallot in a food processor, season with a little salt and pepper. Dump the veggies out onto a paper or tea towel and squeeze out all the excess liquid. Mix together with the remaining ingredients. Take about two tablespoons and form into a patty, fry over medium-high heat for about 1 ½ minutes each side or until browned and warmed through.

For the dressing:

½ cup chopped herbs (I used basil, tarragon, and chives)

½ cup light mayonnaise

½ cup light sour cream

1 tablespoon vinegar (anything but white, I used champagne, but tarragon or white wine would also be nice)

Kosher salt and black pepper to taste

Mix together all ingredients in food processor until thoroughly combined, or in a small mixing bowl with an immersion blender. Let chill in the refrigerator for about 30 minutes for the flavors to blend sufficiently.

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