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.

2
Servings
234
Calories Per Serving
Deliver Ingredients

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 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

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
7g
10%
Sugar
7g
8%
Saturated Fat
4g
17%
Cholesterol
47mg
16%
Carbohydrate, by difference
24g
18%
Protein
18g
39%
Vitamin A, RAE
22µg
3%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
103mg
10%
Choline, total
8mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
10µg
0%
Folate, total
45µg
11%
Iron, Fe
3mg
17%
Magnesium, Mg
30mg
9%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
207mg
30%
Selenium, Se
21µg
38%
Sodium, Na
1245mg
83%
Thiamin
1mg
91%
Water
126g
5%
Zinc, Zn
3mg
38%

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.