Zucchini, Dill, Feta Pancakes

A more recent addition, but a keeper for sure. These fly off the table every time I make them. The first time I made these, I used a recipe from Bon Appetite, but haven’t looked at it since. As usual, I don’t measure much, but I’ll give you some references here.

• 3 medium zucchini, coarsely grated
• salt
• 2 eggs
• 1/2 cup (or more) all purpose flour
• 1/2 cup (or more) crumbled feta cheese
• 1/2 cup chopped fresh Italian parsley
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh dill
• 2 cloves garlic
• 1 tspn red chili flakes
• 1 cup plain yogurt
Grate the zucchini and place in a colander, sprinkle 1 tspn salt over the zucchini and mix in. Let the zucchini drain while you prepare the other ingredients. Put the parsley, green onions, dill, garlic, and chili flakes in a bowl; mix well. Take 1-2 tblspns of this mixture and reserve for the yogurt sauce.

Take handfuls of the zucchini and squeeze to remove as much water as possible. Place dried zucchini into the herb mixture and mix to incorporate. Add the two eggs, a pinch of salt and pepper, the feta, and mix well. Add the flour and stir to incorporate, adding more by tablespoonful if mixture is too wet.

Stir reserved herb mixture into plain yogurt; chill.

A nonstick skillet will make these easier to cook, but if you don’t have one, just be sure to use plenty of oil.

Heat a couple tablespoons of oil in skillet over medium high heat. When sizzling, add batter by large spoonfuls and flatten with a spatula. If you are making these as hors devours, it is best to keep them small. I often serve these as a side for dinner, so I will make large, pan-sized pancakes and slice them up, because it is so much faster.

When the pancake is dark brown on the bottom and beginning to firm up on top, flip it. Let it get a dark brown color on this side as well. Place on a paper towel lined cookie sheet and keep warm in a low oven. I often taste a piece of the first one to see if the seasoning is right (and because I can’t help it, they smell so good). You may need more salt depending on how salty the feta is.

Serve with the yogurt sauce on the side, or for a fancy touch, put the sauce into a zip lock, snip the corner, and pipe it onto the pancakes in little dollops. I often do this for a party or guests. The pancakes can be made ahead of time, just be sure to let them cool on a rack so the bottoms don’t get soggy. Then pop them in the oven, in a single layer, at 450 for 10 minutes, turning once to get both sides crispy again.

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