You might be looking for new, delicious ways to use zucchini right about now. How did I know? Crazy right, how I read your mind?
I’m good that way.
These savory pancakes are hardly new, but they are certainly delicious. Filled with fresh herbs and salty bits of feta cheese, the pancakes pop hot off the griddle tender and eggy, with beautifully crispy edges. Rarrr.
Make them larger for a satisfying main course, or dial them down for a pretty appetizer. Either way, serve the pancakes hot, with a cool garlic-yogurt sauce. (A fresh tomato sauce would be delicious as well).
Turkish Zucchini Pancakes
Adapted from Bon Appetit Magazine, January 1996
Makes about 20
1 lb. zucchini, trimmed, coarsely grated
2 c. chopped green onions
4 eggs, beaten to blend
1/2 c. all-purpose flour
1/3 c. chopped fresh dill (or mint)
1/3 c. chopped fresh parsley
2 Tbsp. fresh tarragon or 2 tsp. dried
1/2 tsp. salt
1/2 tsp. ground pepper
1/2 c. crumbled feta cheese
2/3 c. chopped walnuts, optional
1 c. Greek yogurt
2 cloves garlic, minced
1 Tbsp. minced dill
1/2 tsp. salt
Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in paper towels.
In a small bowl, stir together yogurt, garlic, dill, and salt. Set aside.
In a large bowl, combine zucchini, chopped green onions, 4 eggs, herbs, salt, and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture (if using).
Preheat oven to 200 degrees F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tabespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot with yogurt sauce.