Zucchini Pancakes

YIELD: 12 PANCAKES

TOTAL TIME: 30 MIN

Ingredients

For the Pancakes

3 medium zucchini (about 1 pound), shredded

Salt

freshly ground black pepper

3 large eggs, beaten

½ cup all-purpose flour

1 tablespoon extra virgin olive oil

1 cup crumbled feta cheese

3 scallions, finely chopped

⅓ cup finely chopped dill

1 teaspoon baking powder

4 to 6 tablespoons vegetable oil, more as needed

For the Yogurt Sauce

⅔ cup plain yogurt

2 cloves garlic, finely chopped

½ teaspoon salt

Instructions

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.

Recipe from cooking.nytimes.com