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Cook Smart:Camilla's Catering Secrets for Home Cooks

Zucchini Pancakes

Serving Size:8 (Yield 22-24 pancakes)

Prep: 20 Minutes/Cook: 25 min.

Vegetables/Greek

Easy
   

These are Greek vegetable pancakes. So easy and so good! Serve them alone, or with Greek or other entrees!
   

STEPS

INGREDIENTS
  1. Wash and grate the zucchini in a food processor or by hand. Place it in a colander lined with cheesecloth (or paper towels). Toss with the salt and let it stand for 20 minutes. If you skip this step, batter will be too watery. See the notes.

2 lbs zucchini

1 t. salt
  • Meanwhile, add the onion to a large bowl with these ingredients. Taste and add salt, if necessary. Stir and set aside.
    		•

    1 medium onion, finely chopped

    6 oz (1 ½ cups) crumbled feta cheese

    3 eggs

    ¾ cup flour

    2 t. fresh, chopped garlic or my garlic puree

    1 ½ t. dried dillweed, or 1 T. fresh dillweed, leaves only, chopped

    ¼ t. black pepper
  • Squeeze the water out of the zucchini. Add to the bowl. Stir well and set aside.
    		•  

    To fry: 30 minutes before serving:

    		  

    1. Heat 3 T. of oil in each of 2 large frying pans

    (preferably non-stick).

    olive or canola oil, as needed for frying

    2. When the oil is hot, place ¼ cupfuls of the

    batter into the pan, flattening into pancakes,

    2/3" thick. Allow 4 per pan. Leave 1" space

    between them, (Or, do more at a time on a

    griddle). Add oil to the pans as needed with

    each batch.

    		  

    3. Fry the pancakes over a medium heat (no

    higher, or they remain uncooked in the

    center), until well browned on both sides

    about 3 minutes per side. Drain on paper

    towels, if desired.

    		 

    4. Place the pancakes on a baking sheet in a

    single layer. Keep them warm in a 200

    degree oven. Reheat the leftovers in a

    microwave on high for 2 minutes. Best from

    pan to plate!

    		 

    5. If desired, serve with a dollop of sour cream

    on top.

    1 pint sour cream for garnish

    ©2007 Camilla's Catering