Zucchini Pancakes

(from Rachellovesdogs’s recipe box)

Serves 12 people

Categories: Main

Ingredients

  • 3 medium zucchini, shredded
  • Salt and freshly ground black pepper
  • 3 large eggs, beaten
  • 1/2 cup all-purpose flour
  • 1 tablespoon extra virgin olive oil
  • 1 cup crumbled feta cheese
  • 3 scallions, finely chopped
  • 1/3 cup finely chopped dill
  • 1 teaspoon baking powder
  • 4-6 tablespoons vegetable oil
  • 2/3 cup plain yogurt
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt

Directions

  1. Preheat oven 250.

  2. Place zucchini in colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for 5 minutes. Transfer to cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.

  3. In a large bowl combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, and baking powder and mix again.

  4. Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until simmering.

  5. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary. Pancakes should be about 3/8 inch thick and about 3 inches in diameter.

  6. Fry until golden and crisp.

  7. For yogurt sauce: in a small bowl, combine yogurt, garlic and salt. Mix well and serve on pancakes.

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