Zucchini Pancakes with Herb Cream

Ingredients

• 500 g zucchini
• 500 g mostly firm potatoes
• 2 Eggs
• 1 tbsp flour
• Salt
• black pepper (freshly ground)
• nutmeg
• oil (for frying)
• 300 g crème fraîche
• 2 tbsp heavy cream
• 1 tbsp Lemon Juice
• Salt
• black pepper (freshly ground)
• 1 Garlic clove
• 3 tbsp finely chopped herbs (optional)

Instructions

1. 1.

   Wash, peel and grate zucchini coarsely; drain well. Peel, wash and grate potatoes finely; mix both with eggs and flour. Season with salt, pepper, and nutmeg.

2. 2.

   Heat oil in a large pan; drop 1 tbsp of batter for each pancake, spread flat, and fry until golden on both sides.

3. 3.

   Whisk crème fraîche with lemon juice, heavy cream, salt, and pepper using an electric hand mixer. Stir in pressed garlic and chopped herbs, tasting to adjust seasoning.

4. 4.

   Serve pancakes topped with the herb cream and optionally sprinkle extra pepper over them.