Zucchini and Feta Pancakes

2 1/2 pounds of zucchini green or golden - shredded (I used green and golden together)


Next, sprinkle lightly with salt


Mix these ingredients together in a large bowl:     

2 large eggs

1/2 cup feta cheese, crumbled

1/2 cup dry unseasoned breadcrumbs

1/4 cup all-purpose flour

1/4 cup white onion - diced

2 cloves garlic, minced

1 teaspoon dry parsley (or 1/2 cup fresh)

3 Tablespoons chopped fresh mint  

   *I skipped the mint - instead, added 1/2 teaspoon of Penzeys Greek Seasoning

Salt & fresh ground pepper to taste


Next, rinse the squash.  Using your hands, towel or colander, try to squeeze out the majority the extra liquid.  This is an important step.  Be sure to get rid of as much liquid as possible -  then add the zucchini to the batter and mix well.


Preheat oven to 200 degrees F.


In a large skillet, heat up 2 Tablespoon of olive oil.

Use approximately a 1/3 to 1/4 cup of the batter and make 3 to 4-inch cakes.   Next, drop the cakes in the skillet.  Fry over medium heat until golden brown - this takes about 4- 5 minutes.  Flip and brown the other side.  Remove and place cooked pancakes in oven on a baking sheet, to keep them warm while cooking the others.  Fry the remaining pancakes.   You may need to add more olive oil as you fry the pancakes - add as needed.  


 I used my hands and made them into patties/pancakes before dropping them in the oil.

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I served my pancakes with fresh squeezed lemon and a dollop of sour cream. 

They are great alone or would make a yummy side.  


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