Zucchini Pancakes

So, not to brag or anything but one of the women that sampled these said these are “CRAZY GOOD!” Another said, “These are the best thing I’ve ever eaten.” Try them at home! They are super easy, the batter is kind of a cross between omelet and crepe and its a great use for zucchini when you are sautéed out.

zucc_pancakesZucchini-Feta Pancakes
4 eggs
4 packed cups of grated zucchini
1 cup crumbled feta cheese (or similarly textured cheese!)
1 T chopped mint
1/3 cup flour
Kosher Salt
Fresh Black Pepper
Vegetable oil for frying
1 cup yogurt
1 T chopped dill

1. In a large bowl, combine the eggs, zucchini, cheese, and mint. Stir in the flour with a large pinch of salt and a few grinds of cracked pepper.

2. Heat a heavy skillet over medium heat. Add enough oil to the pan to coat the bottom. Using a tablespoon, drop the batter into the hot pan. Don’t overcrowd. When the pancakes are golden brown, flip and cook the other side. Remove from the pan when crisp. Repeat until all the batter is cooked.

3. In a small bowl, combine the yogurt and dill.

4. Serve the pancakes with the dill-yogurt sauce.

  • chrissy

    The pancakes were amazing and you mentioned that you had made them w/ parmesan rather than feta. We can’t wait to try them at home… can’t wait to see what you cook next in Rye!

    • Emily

      Hi Chrissy!

      Thanks for coming down! I didn’t use feta because the cheese dude at the market didn’t have any, so I substituted a medium-hard aged sheep’s milk cheese that he had. You can use any cheese you like, as long as it is firm enough to be grated pretty fine. Test the recipe and let me know how it comes out!