"Sort-of" Paninis with Summer Vegetable Pancakes

Adapted from Gourmet, August 2002

For Basil Chive Cream

3/4 c. sour cream

1/4 c. chopped fresh basil

2 tbsp chopped fresh chives

salt to taste

For Pancakes

2 zucchini, grated

2 carrots, grated
1 1/4 tsp salt

1/4 c. all-purpose flour

1 1/2 tsp sugar

1/4 tsp black pepper

2 egg whites

olive oil

Make Basil Chive Cream

In a bowl combine chopped basil, chives and salt. Store in fridge until ready to serve.

Make Pancakes

Shred zucchini and carrots into a colander and toss with salt. Let stand for 20 minutes and then take handfuls at a time and squeeze all of the liquid out.

Transfer the drained veggies to a large bowl and combine with flour, sugar, and pepper. 

Using a standing mixer (I used a whisk... I'm old school) and beat egg whites with salt until they form a stiff peak. Then fold them into the vegetable mixture.

Preheat a cast iron pan with 2 tbsp of oil. Work in batches spoon 1/4 c. mixture into pan and flatten with a spoon. Cook until golden brown about 2-3 minutes each side. Remove and place on paper towels to drain the excess oil and sprinkle with salt.

I made bread from scratch... first time I've ever done that... rosemary and garlic... honestly... it came out WAY too dense and bit too crunchy on the outside. Instead of paninis we had italian toasts. I layered some capaccioli and provolone on the toast and put in the broiler until melty.