Makes 8 little cakes.
For the pancakes:
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.