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.