Zucchini Pancakes

• porties: 12 pancakes
• totale tijd: 30 minutes

Ingrediënten

3 medium zucchini (about 1 pound), shredded

Salt

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 to 6 tablespoons vegetable oil, more as needed

2/3 cup plain yogurt

2 cloves garlic, finely chopped

1/2 teaspoon salt

Instructies

Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a 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.

In a large mixing 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, add baking powder, and mix again.

Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. 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. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.

For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.

Notities

Holy hell, this was great. I would make triple the recipe next time though! Definitely not filling enough to be dinner on its own. I paired with Aldi's tzatziki sauce.

https://cooking.nytimes.com/recipes/1013960-zucchini-pancakes

Voedingswaarde

• Calorieën: 149
• Totale vet: 11 g
• Verzadigd vet: 3 g
• Onverzadigd vet: 8 g
• Transvet: 0 g
• Natrium: 217 mg
• Totale koolhydraten: 7 g
• Voedingsvezels: 1 g
• Totale suikers: 2 g
• Eiwit: 5 g