Savory Spring Pea Pancakes with Lemon Herb Sour Cream and Crispy Shallots

Ingredients

• •2 cups fresh or frozen peas, thawed
• •1/2 cup all-purpose flour
• •1/4 cup grated Parmesan cheese
• •2 large eggs
• •1 tablespoon milk
• •1/4 teaspoon baking powder
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •2 tablespoons chopped fresh chives
• •1 tablespoon vegetable oil for frying
• •1/2 cup sour cream
• •1 tablespoon lemon juice
• •1 teaspoon lemon zest
• •1 tablespoon chopped fresh parsley
• •1/4 teaspoon garlic powder
• •2 large shallots, thinly sliced
• •3 tablespoons all-purpose flour (for coating shallots)
• •1/4 cup vegetable oil (for frying shallots)

Instructions

1. 1

   1. In a blender or food processor, blend the peas until mostly smooth but with some texture remaining.

2. 2

   2. In a large mixing bowl, whisk together the flour, Parmesan cheese, baking powder, salt, and pepper.

3. 3

   3. Add the eggs, milk, and pureed peas to the dry ingredients and mix until just combined. Fold in the chopped chives.

4. 4

   4. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.

5. 5

   5. Scoop 2-3 tablespoons of the batter into the skillet for each pancake, cooking in batches. Flatten slightly with the back of a spoon.

6. 6

   6. Cook each pancake for 2-3 minutes per side until golden and fully cooked. Transfer to a plate and keep warm.

7. 7

   7. For the lemon herb sour cream, combine sour cream, lemon juice, lemon zest, parsley, and garlic powder in a bowl. Mix well and set aside.

8. 8

   8. In a small bowl, toss the shallots with 3 tablespoons of flour to coat evenly.

9. 9

   9. Heat 1/4 cup of vegetable oil in a skillet over medium heat. Fry the coated shallots in small batches until crispy and golden brown, about 1-2 minutes.

10. 10

    10. Drain fried shallots on a paper towel-lined plate.

11. 11

    11. Serve the pea pancakes warm, topped with a dollop of lemon herb sour cream and crispy shallots.