Monday, August 16, 2010

Feta Zucchini Pancakes

Are you over-run with zucchini from your garden, or your well-meaning friends? I am not - but if you are, or if you can buy some at the store, you should make these! This is a fun take on a "standard" vegetable and would make a nice appetizer or side dish with grilled meat, or just healthy snack. This recipe is easy to double, and I would recommend that you do that.

Start by grating/shredding the zucchini and then transferring it to a sieve

to drain. I did this by spreading it out and pushing it with the spatula so that the excess water would drip out.

Turn it out on a layer of paper towels

and then fold the towels over and press to absorb the extra moisture.

I had to do this about 4 times til it got dry enough. Transfer the zucchini to a small bowl, and add the green onions, garlic,

parsley, dill, egg, feta cheese

and breadcrumbs.

Stir to combine. Heat half the oil in a large skillet over medium high heat, then drop the batter by heaping tablespoonfuls into the oil;

press lightly with a spatula to flatten into cakes.

Fry until golden brown, about 2-3 minutes, then flip over

and fry an additional 2-3 minutes.

Transfer to a paper-towel lined plate.

Repeat with the remaining batter, adding oil as necessary. What a great way to get your vegetables!

Get more ideas at Mouthwatering Monday, Tempt my Tummy Tuesday, Tuesdays at the Table and Tasty Tuesday, Ingredient Spotlight.

Feta Zucchini Pancakes

1 cup shredded zucchini
1/4 cup panko (Japanese bread crumbs)
2 green onions, chopped
1 egg
3 Tbsp. minced fresh parsley, or 1 tsp. dried
1 Tbsp. snipped fresh dill, or 1/2 tsp. dried
1 garlic clove, minced
1/4 cup crumbled feta cheese
Olive oil for frying (about 3 Tbsp.)

Drain zucchini in a sieve, squeezing to remove excess liquid. Pat dry. In small bowl, combine zucchini, panko, onions, egg, parsley, dill, garlic and cheese. Stir to combine.

Heat 1 1/2 Tbsp. oil in a large skillet over medium-high heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown, about 2-3 minutes, then flip and cook an additional 2-3 minutes. Use remaining oil as needed. Transfer to a paper-towel lined plate. Makes 8 small pancakes.


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