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Zucchini Pancakes

December 28, 2019 by Lee Leave a Comment

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Zucchini Pancakes

Course: Breakfast
Servings: 0
Author: New York Times

Ingredients

FOR THE PANCAKES

  • 3 medium zucchini shredded
  • Salt
  • freshly ground black pepper
  • 3 large eggs beaten
  • 1/2 cup all-purpose flour
  • 1 tablespoon extra virgin olive oil
  • 1 cup crumbled feta cheese
  • 3 scallions finely chopped
  • 1/3 cup finely chopped dill
  • 1 teaspoon baking powder
  • 4 to 6 tablespoons vegetable oil more as needed

FOR THE YOGURT SAUCE

  • 2/3 cup plain yogurt
  • 2 cloves garlic finely chopped
  • 1/2 teaspoon salt

Instructions

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

Notes

Recipe By: New York Times
Yield: 12 pancakes

Related posts:

Winter Frittata

Zucchini Brownies

Zucchini Carrot Bars

Zucchini Carrot Muffins

Zucchini Oat Bread

Filed Under: Breakfast Tagged With: pancakes, zucchini

Previous Post: « Zucchini Pineapple Bread
Next Post: Zucchini Onion Pie »

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