![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivd1h4CY9ke-L979gIaxHLK69hu_-jQ3hx-AuulrE2Cbmk6Ja26xMCc-8-T-VWNO2NMab2sKqSLR4OnQhUT1XfxyHBSqU6v6PfDyf5ScDwucrqy5Ru0pa06Ufq4gO3aqECS6OLGe1Y5iSI/s320/zuch+final.jpg)
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
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhteoPAYc-k2kTJA_AkhFB1ZYINr_-g-u2V4iPyIzNthAnMK0_g9ePiLVFP8v-HcEXKAom2AZEPA8bty9Cm8Isjnxsu4ZWKpFTFmcoSYOe4XyGiIUOwhT4SVPzXBV8A9MTzKWqQpg8Fv_4Y/s320/zuch+1.jpg)
to drain. I did this by spreading it out and pushing it with the spatula so that the excess water would drip out.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2F85Vi-UzSYWx4IUhd-Ners7bI28ouXnrITnf9K7lbsACPCiMshQM6nJxpZXOrPnRRo9avgZVO-dEoXuhm72zPP3CH9Z-ssTB8123r7kkXPO9DSAQbPOWgFURCZcKLp-B0zOxUoq-8-N/s320/zuch+2.jpg)
Turn it out on a layer of paper towels
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEpRtc_qvkuMXSxRV_VRkMooBlRzVk-tkdiOnFsATzGJnJlAxJYatcAATauedBcR8FD5azfPdA1JukqgoS0YfmGpjhzEypiiClmBU4TsbOrnVTI8u0-ujLmfjC5mF7o4M95wUEN1KMeHJ9/s320/zuch+3.jpg)
and then fold the towels over and press to absorb the extra moisture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NDw28mgnwQ7spyfzDww78HQH_TijznMZyjkwlw8hlepINNepDKm-b_5HhL-FP5GNhsjEUooBdEonT1meOmeBtu6mvjq3v427vyHN49hrdL8xo0qNTgaksQLIgvsKwZDrxjX5jtojrY5p/s320/zuch+4.jpg)
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,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8Xrddk0EwR0oblBWR7-CbSCNgWKjv-6z8_cSKc1Hw6gWs_MxUI4LW9jU2XDLMcJFLsAv8sxImVIjmNC0va4mSdIv-YXtft91_jxDaOpiIn8kquJSTLdeOlWdBbGcppP5DFYn7LFGYNqG/s320/zuch+5.jpg)
parsley, dill, egg, feta cheese
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvtQlwLJuzOmzzxdIkyaEOkQUSA-0zdBY5yTKO7bEA9LCfRhR1CpTmVlQEpMxgAl-uZi2nZpZLM1EiBC124LOzcAOCBBkkXhf4mxRwA5y-ssFsCic_mu6N1mFRzKZmNqwleMPkg9L-YYzA/s320/zuch+6.jpg)
and breadcrumbs.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIgTR3YPtXoDSz1O6qAZ0NVbAdmzJR4nXg4rG2p0vLlLISdjvaxtf68xU_1hyKpTTe7ZHGlPvhGRrUGvtJGUnDUy1nFmzMaudJQ5EKYrdsYiRECBTVF2JO41sskglyBQs5YZX_MNS1v3l/s320/zuch+7.jpg)
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;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNxEcT24buT4ZLcvPCopZz4d6gaWbz1g0zsmyLLH7D_XRusHRNdqBn1oKGg93HuWOcRLEEyOI4EET_0K6WrkTveLZC9CYlVUd5WrHkiWxE_iHEFOj7AjvumxH0q28rKMZChXhungl9XSK/s320/zuch+8.jpg)
press lightly with a spatula to flatten into cakes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMQdIFH7WaMJvAG_qM343ih3fybEiigY5n_gFTiuGIlfYP7XT4mibqaHBHKEYxwdU2L1EJgIXTbJVj1Qni7Ms_UxH1nwtGKQZgMmCY-_zz00_b0kbvoeBAJYz9n8Fbw-W2xhhlLOSxnhH/s320/zuch+9.jpg)
Fry until golden brown, about 2-3 minutes, then flip over
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJFthb6W7mXjo5GI-aqiEH8e9-ZfX2xNcM3nmbbdFtuUgihnHnqSvHYp0SrGPj2gH5eIOgo8I9g_dnDQ5n4xUoucmB0X1dahZbiNVTQsEtkPHp3jpFBNZ44M1zr5q49r8-zarMZzq6xiQZ/s320/zuch+11.jpg)
and fry an additional 2-3 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVGydaXN3ubU8Wz9MRllEmEcS_FOu1iNU91bG0Zqy5_0EFxQ_RLG_2db1wSLQ7TZCjkexLNxiT9CQP9Y-I-OUP6FaEGMIgR88mEy14A_yzTEabEdcHuEp4lI2bdry2h8By4_T08uj5zA6l/s320/zuch+12.jpg)
Transfer to a paper-towel lined plate.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KA9sqNupHsOLkhSpRCOwyC9o9iRG_QTxG5ZM010Sm5fRoSXQCLzM0Xobunxhe0VlfFeQo51KSVXf5iX10_Whs76hSY_NDSlyUlHxOkoDOG779_c0Hw-0x-JEHppFi_rgOrwfhHu-HXBP/s320/zuch+13.jpg)
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.
Stopping by from tasty tuesday! These look wonderful!
ReplyDeleteYumm! Perfect use for zucchini!
ReplyDelete