Zucchini Pancakes

2.9 from 98 ratings

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.

Servings

servings

Ingredients

2 medium-sized zucchini, shredded
1/3 cup chopped parsley
1/3 cup chopped mint
1/3 cup chopped dill
1 egg, beaten
2 tablespoon all-purpose flour
2 tablespoon feta (optional)
salt and pepper, to taste
2 -3 tablespoons olive oil
1/2 cup yogurt
1 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.