Zucchini Pancakes Recipe
Daily Value: 16%
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||124µg||31%|
|Fatty acids, total monounsaturated||14g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
Try this Turkish recipe for zucchini pancakes from chef Galip Ozbek of Savann Restaurant located in New York City's Upper West Side. They're full of minty flavor and a snap to prepare. The feta is optional, but it does add a nice salty tang to the batter.
- 2 medium-sized zucchini, shredded
- 1/3 cup chopped parsley
- 1/3 cup chopped mint
- 1/3 cup chopped dill
- 1 egg, beaten
- 2 tablespoons all-purpose flour
- 2 tablespoons feta (optional)
- Salt and pepper, to taste
- 2-3 tablespoons olive oil
- 1/2 cup yogurt
- 1 clove garlic, chopped
In a bowl, combine the zucchini, herbs, egg, flour, and feta, if using. Season with salt and pepper, to taste. Heat the olive oil in a pan over medium heat. With a tablespoon, form pancakes and cook until golden brown on both sides, about 4 minutes per side.
Meanwhile, combine the yogurt and garlic in a bowl and stir to combine. Remove the pancakes from the heat and serve with the yogurt sauce.
Recipe DetailsServings: 2
Special Designations: Nut-free, Low-sugar
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