Zucchini Pancakes

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Yield: 12 pancakes.

FOR THE PANCAKES:

  • 3 medium zucchini, shredded
  • Salt and freshly ground black pepper
  • 3 large eggs, beaten
  • 125 ml all-purpose flour
  • 1 tablespoon extra virgin olive oil
  • 250 ml crumbled feta cheese
  • 3 scallions, finely chopped
  • 80 ml finely chopped dill
  • 1 teaspoon baking powder
  • 4 to 6 tablespoons vegetable oil, more as needed

FOR THE YOGURT SAUCE:

  • 160 ml plain yogurt
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt.
  1. Preheat oven to 250F/125C.
  2. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt.
  3. Allow to drain for five minutes.
  4. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible.
  5. Squeeze a second time; volume will shrink to about half the original.
  6. In a large mixing bowl, combine zucchini and eggs.
  7. Using a fork, mix well.
  8. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper.
  9. Mix well, add baking powder, and mix again.
  10. Place a cast iron skillet or other heavy skillet over medium heat.
  11. Add 2 tablespoons vegetable oil and heat until shimmering.
  12. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread.
  13. Flatten them with a spatula if necessary; pancakes should be less than 1 cm thick and about 7 cm in diameter.
  14. Fry until golden on one side, then turn and fry again until golden on other side.
  15. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp.
  16. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed.
  17. Serve hot.

For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.

 

 

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