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    Simon-Rumpza Cookbook

    Zucchini Pancakes

    Sides
    Starch
    Summer
    Vegetable
    ​

    12 pancakes

    порції

    30 minutes

    загальний час
    Почати готувати

    Інгредієнти

    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

    Напрямки

    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.

    Нотатки

    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

    Харчування

    Розмір порції

    -

    Калорії

    149

    Загальний жир

    11 g

    Насичений жир

    3 g

    Ненасичений жир

    8 g

    Трансжир

    0 g

    Холестерин

    -

    Натрій

    217 mg

    Загальні вуглеводи

    7 g

    Харчові волокна

    1 g

    Загальна кількість цукру

    2 g

    Білок

    5 g

    12 pancakes

    порції

    30 minutes

    загальний час
    Почати готувати

    Готові почати готувати?

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    Інгредієнти

    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

    Напрямки

    1

    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.

    2

    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.

    3

    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.

    4

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