Zucchini Pancakes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3medium zucchini (about 1 pound), shredded
- Salt
- freshly ground black pepper
- 3large eggs, beaten
- ½cup all-purpose flour
- 1tablespoon extra virgin olive oil
- 1cup crumbled feta cheese
- 3scallions, finely chopped
- ⅓cup finely chopped dill
- 1teaspoon baking powder
- 4 to 6tablespoons vegetable oil, more as needed
- ⅔cup plain yogurt
- 2cloves garlic, finely chopped
- ½teaspoon salt
For the Pancakes
For the Yogurt Sauce
Nutritional analysis per serving (12 servings)
149 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 5 grams protein; 217 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Pancakes
- Step 1
Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with ½ teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
- Step 2
In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, ½ teaspoon salt, olive oil, feta, scallions, dill and ½ teaspoon black pepper. Mix well, add baking powder, and mix again.
- Step 3
Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about ⅜ inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
- Step 4
For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.
Private Notes
Comments
The authentic recipe is much simpler and less fattening: Use one egg only. Scallions, cheese, olive oil, baking powder, black pepper are not needed. Add 1 Tbsp of dried mint. Dill weed can be dried also (1 Tbsp). The consistency of the batter: You should be able to drop the batter into the pan easily. This is not supposed to be doughy. Once in the pan, slightly flatten it with a fork/spoon. Definitely squeeze out the water of zucchinis really hard before mixing the other ingredients.
To easily get excess moisture out of zukes:
-wrap shredded zukes in a tea towel, then spin them in the lettuce spinner
Or for more fun:
-wrap shredded zukes in a tea towel, then step out outside and swing the towel around in a large circle at your side. Helps if you have a teenager around.
How much (in weight) is "3 medium zucchini"? PLEASE give more concrete measurements?
This is hands down my favorite and most used recipe on NYT cooking. These turn out a nice crisp small pancake wity a tender chew interior: the good standard texture experience in fried food. I add a TBSP of good mayo to the garlic dip to mimic creamy garlic dressing. I cannot stop myself from eating them and they are a great accompaniment to a vegetable soup. Bravo!
Has anyone substituted with almond flour?
I made a version of this using sourdough discard (starter used to make sourdough - fermented flour and water) instead of flour and reduced the eggs. Sourdough discard is great for making easy, quick and delish vegan pancakes.