15 July 2013

a zucchini usually does not come alone...

All of you who grow zucchini in their garden know what I am talking about. There were times when we ate zucchini every single summer day! And as they don't freeze very well - except for as soup - it's great to have some yummy recipes on hand in order to jolly your beloveds along.

As with all recipes really, it all depends on the quality of ingredients. Lucky me, most was freshly picked from my garden plus the neighbor's chicken eggs made this dish a real treat.

Zucchini Pancakes - makes approx 12


for the pancakes
:
3 medium zucchini, 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, thinly sliced

1-2 tablespoons finely shredded fresh mint

1 teaspoon baking powder

for the yogurt sauce
:
2/3 cup plain yogurt

2 cloves garlic, finely chopped

1/2 teaspoon salt

1. I forgot this whole first step - now it's clear, why they turned out quite, let's say 'juicy' ;-)
Place zucchini in a colander, mix with 1/2 teaspoon salt., allow to drain for 5 min. Transfer to a cloth kitchen towel, squeeze hard to extract as much moisture as possible. Squeeze a 2nd 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, mint, 1/2 teaspoon black pepper and baking powder, mix again.

3. Place a skillet over medium heat. Add vegetable oil, heat until shimmering. Place heaping tablespoons of zucchini batter in pan, allowing room to spread. Flatten them with a spatula if necessary. 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 min total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Serve hot.

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


I found this recipe online a couple of years ago. Unfortunately I do not remember where. So please: all credits go to the unknown author. And one more thing: usually I don't stick religiously to the recipe, but kind of feel my way through it. Especially as I am not yet very well accustomed to the US-cup-measurment - with a little bit of intuition things do work out in the end...

AND I just found out, they are great next day too!


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