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.