While I was in Greece a version of these savory Zucchini Pancakes were served bitesized as an appetizer. I loved them and started craving them as soon as we got back. This version is more of a full meal but can be served as a snack or make them smaller and serve them as an hors d’oeuvres.
The feta cheese melts as they cook and adds some saltiness to it, so you don’t need very much in this recipe. The dill adds some zests to balance it all out. The yogurt sauce is optional, but defiantly worth making for that extra punch of flavor.
You want to serve these hot, which is why I suggest you put the finished pancakes on a sheet pan in the oven while you cook. Once they cool down the crispiness fades and makes them a bit soggy. Although they do taste great the next day, I prefer the texture of them fresh off the stove.
Pancake Ingredients:
- 3 medium zucchini (1 pound)
- 3 large eggs
- 1/2 cup of flour
- 1 teaspoon of extra virgin olive oil
- 1 cup of feta cheese
- 3 scallions
- 1/3 cup of chopped dill
- 1 teaspoon of baking powder
- 1/4 -1/2 cup of vegetable oil
Yogurt Sause Ingredients:
- 2/3 cup of plain greek yogurt
- 2 gloves of minced garlic
- 1/2 teaspoon of salt
- 1 teaspoon of dill
Step 1.
Grate the zucchini and place in a colander in the skin or over a bowl. Mix in 1/2 teaspoon of salt (We want to drain the liquid from the zucchini and the salt will help release it.) and let it sit for 5 minutes. After 5 minutes place the zucchini in the center of a kitchen towel and squeeze hard to extract as much moisture as possible.
Step 2.
In a large mixing bowl beat the eggs, then mix in the zucchini. Once well combined add in the flour, baking powder olive oil, feta, scallions, dill and a pinch of salt and pepper. Mix well.
Step 3.
Heat 1/4 cup of oil up in a large skillet over medium heat until it comes to a simmer. Place a heaping tablespoon of the zucchini mixture into the pan at a time. Flatten in slightly with a spoon so it’s not a big dollop. You can cook 3-4 at a time, but leave about 2 inches between them.
Let them cook for 3-5 minutes until the are golden brown on the bottom, flip them and cook for another 3-5 minutes. Repeat until you use all the mixture.
Keep them warm while you cook and place them on a sheet pan lined with paper towel. Put them in your oven at 250 while you cook.
Once they are all cooked, server hot.
Yogurt sauce:
Mix all the ingredients together and serve with pancakes.
KASCHA'S KICTHEN 