Zucchini Pancakes

Zucchini Pancakes
Staff Writer
Zucchini Pancakes

Savann

Zucchini Pancakes

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.

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
14g
20%
Sugar
11g
12%
Saturated Fat
7g
29%
Cholesterol
34mg
11%
Carbohydrate, by difference
19g
15%
Protein
18g
39%
Vitamin A, RAE
44µg
6%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
168mg
17%
Choline, total
47mg
11%
Fiber, total dietary
2g
8%
Fluoride, F
10µg
0%
Folate, total
63µg
16%
Iron, Fe
2mg
11%
Magnesium, Mg
33mg
10%
Niacin
1mg
7%
Phosphorus, P
270mg
39%
Selenium, Se
12µg
22%
Sodium, Na
1243mg
83%
Water
92g
3%
Zinc, Zn
4mg
50%

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.