Zucchini Feta Pancakes

joe

Well-known member
Zucchini-Feta Pancakes

from Moosewood Cookbook by Mollie Katzen

4 cups packed grated zucchini

4 eggs, separated

1 heaping cup finely-crumbled feta cheese (I've used goat cheese also)

1/2 cup minced scallions

3/4 tsp. dried mint (or 1 Tbs. fresh, or substitute dry or fresh dill)

Salt and black pepper

1/3 cup flour

Butter for frying

Sour cream or yogurt for topping

Place the grated zucchini in a colander or bowl, salt it lightly and let stand 15 minutes. Drain well, wrap in a towel and squeeze out all excess water

Combine squeezed zucchini, egg yolks, scallions, flour and spices. Mix well. (You can do this a little ahead of time.)

Beat the egg whites until they form soft peaks. Fold into the first mixture.

Fry in butter, on both sides, until golden and crisp. Serve topped with sour cream or yogurt.

"Zucchini Blini"

Prepare the batter with dill and make small pancakes. Top with creme fraiche, smoked salmon and a dill sprig.

 
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