Wednesday, September 5, 2012

Turkish Zucchini Pancakes


You thought I was done with zucchini?

Guess again.

Recipe after the jump...



No story for this one, except that these were served to two Serbians and an Englishman, and they were a smash hit. Green onions, almonds, feta, zucchini and greek yogurt have no higher calling.

Turkish Zucchini Pancakes
adapted from Bon Appetit
1 pound zucchini, trimmed, coarsely grated

2 cups chopped green onions
4 eggs, beaten to blend
1/2 cup all purpose flour
1/3 cup chopped fresh dill or 1 1/2 tablespoons dried dillweed
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup crumbled feta cheese (about 3 ounces)
2/3 cup blanched, sliced almonds (about 3 ounces)
Butter
Greek Yogurt

Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.
Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped almonds into zucchini mixture.
Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Serve pancakes hot, with Greek yogurt to dollop on the top.

15 comments:

  1. :D Two serbians and an Englishman, eh? Looks and sounds pretty de-lish, K. Bra-vo. Bra-vo!

    ReplyDelete

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