Thursday, September 1, 2011

Zucchini Pancakes

I made these (sans walnuts) for dinner last night as a side dish. They were delish, even to Maggie, who was covered from head to toe in little bits of them by dinner's end.

Turkish Zucchini Pancakes with Sour Cream
Source: Bon Appetit, January 1996 via Keri's Kitchen
1 pound zucchini, trimmed, coarsely grated

2 cups chopped green onions

4 eggs, beated to blend

½ cup all purpose flour

1/3 cup chopped fresh dill or 1 ½ tablespoons dried dill

1/3 cup chopped fresh parsley

2 tablespoons chopped fresh tarragon or 2 teaspoons dried

½ teaspoon salt

½ teaspoon ground pepper

½ cup crumbled feta cheese (about 3 ounces)

2/3 cup chopped walnuts (about 3 ounces) (optional)

Olive oil

1.Place zucchini in colander. Sprinkle 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.
2.Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, ½ 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 walnuts into zucchini mixture.
3.Preheat oven to 300 degrees. Place a baking sheet in the oven. Cover bottom of large nonstick skillet with olive oil. 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. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot with sour cream.

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