Zucchini Pancakes

Zucchini Pancakes



  • medium-sized zucchini, shredded
  • 1/3 cup  chopped parsley
  • 1/3 cup  chopped mint
  • 1/3 cup  chopped dill
  • 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
  • clove garlic, chopped

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by Galip Ozbek

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.


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.

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