Greek Style Zucchini Pancakes

 

Here's my own spin on a zucchini pancake, strongly influenced by the Greek cooking that I enjoyed a few years ago, mostly on the island of Kefalonia. If your garden is like mine, you are feeling a little overwhelmed by the tide of zucchini spilling out . The pancakes are great as a side dish and perfect as an appetizer if you make miniatures.

What you will need

2 pounds green zucchini, 2 cups after grating and squeezing as much moisture as possible

2 large eggs

2 tablespoons chives, minced

2 tablespoons fresh mint leaves, minced

2 tablespoons fresh curly parsley, minced

1 tablespoon fresh lemon zest(finely zested)

4 tablespoons crumbled Greek feta

1 teaspoon dried red pepper flakes, less if you don't want too much heat

4 tablespoons all purpose flour

1 teaspoon baking powder

olive oil for frying pancakes

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