Zucchini Pancakes Recipe

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Picture of Zucchini Pancakes Recipe

Zucchini Pancakes Recipe

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Initial version

Authored by Melissa
12 pancakes
oven: 250ºF

Ingredients

  • 3 medium zucchini (about 1 pound), shredded
  • Salt
  • freshly ground black pepper
  • 3 large eggs, beaten
  • 1/2 c all-purpose flour
  • 1 tbsp extra virgin olive oil
  • 1 c crumbled feta cheese
  • 3 scallions, finely chopped
  • 1/3 c finely chopped dill
  • 1 tsp baking powder
  • 4 to 6
  • 2/3 c plain yogurt
  • 2 cloves garlic, finely chopped
  • 1/2 tsp salt

Instructions

1

Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a 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.

2

In a large mixing 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, add baking powder, and mix again.

3

Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. 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. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.

4

For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.