Categories: Main
Ingredients
- 3 medium zucchini, shredded
- Salt and 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
- 4-6 tablespoons vegetable oil
- 2/3 cup plain yogurt
- 2 cloves garlic, finely chopped
- 1/2 teaspoon salt
Directions
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Preheat oven 250.
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Place zucchini in colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for 5 minutes. Transfer to 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.
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In a large 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, and baking powder and mix again.
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Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until simmering.
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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.
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Fry until golden and crisp.
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For yogurt sauce: in a small bowl, combine yogurt, garlic and salt. Mix well and serve on pancakes.