Zucchini Pancakes

Name: Zucchini Pancakes
Total time: 1800 s
Yield: 12 pancakes
Cuisine: American
Ingredients: 2 medium zucchini (about 1/2 kilogram or 1 pound), shredded; Salt; Freshly ground black pepper; 2 large eggs, beaten; 1/2 cup all-purpose flour; 1 tablespoon extra virgin olive oil; 150 grams (1 cup) or 5 ounces) crumbled feta cheese; 3 scallions, finely chopped; 1/3 cup finely chopped dill; 1 teaspoon baking powder; 2 tablespoons vegetable oil, more as needed; Tzatziki or other yogurt sauce; 2/3 cup plain yogurt; 2 cloves garlic, finely chopped; 1/2 teaspoon salt

Ricardo @tallcook

Manhattan, New York, United States

This version has not just shredded zucchini, but also feta, fresh dill and scallions. They are crisp on the outside and tender within. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients.

Ricardo @tallcook

Manhattan, New York, United States

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Ingredients

30 minutes

12 pancakes

Pancakes
2medium zucchini (about 1/2 kilogram or 1 pound), shredded
Salt
Freshly ground black pepper
2large eggs, beaten
1/2 cupall-purpose flour
1 tablespoonextra virgin olive oil
150 grams (1 cup)or 5 ounces) crumbled feta cheese
3scallions, finely chopped
1/3 cupfinely chopped dill
1 teaspoonbaking powder
2 tablespoonsvegetable oil, more as needed
Tzatziki or other yogurt sauce
Yogurt Sauce
2/3 cupplain yogurt
2 clovesgarlic, finely chopped
1/2 teaspoonsalt

Saved

Steps

30 minutes

1

Preheat oven to 350 degrees. Place zucchini in a colander over a bowl, and mix with ½ teaspoon salt. Allow to drain for five minutes. Transfer to a cheese cloth and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
2

In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, ½ teaspoon salt, olive oil, feta, scallions, dill and ½ teaspoon black pepper. Mix well, add baking powder, and mix again.
3

Line a baking sheet with parchment paper and spread oil on it. Place heaping tablespoons of zucchini batter several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about ⅜ inch thick and about 3 inches in diameter.
4

Bake for 25 minutes on one side, then turn and bake again until golden on other side for 15 minutes. Serve hot.
5

For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes. On the photo I used store-bought tzatziki.