Zucchini Pancakes

Staff Writer
Zucchini Pancakes
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
291
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.

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.

Nutritional Facts

Total Fat
22g
34%
Sugar
8g
N/A
Saturated Fat
5g
23%
Cholesterol
88mg
29%
Protein
9g
17%
Carbs
18g
6%
Vitamin A
128µg
14%
Vitamin B12
0.4µg
7%
Vitamin B6
0.4mg
20.9%
Vitamin C
52mg
86%
Vitamin D
0.5µg
0.1%
Vitamin E
3mg
15%
Vitamin K
184µg
100%
Calcium
153mg
15%
Fiber
3g
13%
Folate (food)
86µg
N/A
Folate equivalent (total)
107µg
27%
Folic acid
12µg
N/A
Iron
3mg
15%
Magnesium
58mg
15%
Monounsaturated
14g
N/A
Niacin (B3)
2mg
8%
Phosphorus
197mg
28%
Polyunsaturated
3g
N/A
Potassium
754mg
22%
Riboflavin (B2)
0.4mg
25.7%
Sodium
748mg
31%
Thiamin (B1)
0.2mg
12.9%
Zinc
2mg
10%

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