I know, I promised the zucchini pancake recipe, and now I deliver! These were so good, that I made them again for our first completely vegetarian meal, which I’ll show you in a couple posts. Eric gets excited when I even mention them, they will definitely be a regular side dish for us.
For a dipping sauce I’ve played around with different variations of Greek yogurt, sometimes with mint, sometimes lime zest and sugar, sometimes paprika, this time I used all of them! It was pretty good.
One of the keys to making these is make sure your heat is on medium or medium high at the most. I wanted to do them fast, but on high they get too dark on one side without being firm enough to flip. Take the extra time on a lower heat setting. Also, you want to make sure you squeeze out as much of the moisture as you can. It makes a big difference.
1/2 medium zucchini grated
1 tsp flour
3 TBS parsley
1 tsp dill
1 clove minced garlic
2 stalks scallions chopped
1/4 cup crumbled feta
2 TBS olive oil
After grating your zucchini, wrap it in a couple paper towels (or cheese cloth) and squeeze out as much liquid as possible. Put the zucchini in a bowl and mix with remaining ingredients.
Heat oil in a frying pan on medium. Drop spoonfuls of mixture into hot oil and use spatula to press into a pancake. Let cook for about 3 minutes, or until golden brown on the bottom and firm enough to flip. Flip and cook another couple minutes on other side. Remove from pan onto paper towels.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.