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Yid.Dish: Zucchini Pancakes

by · June 30th, 2005
Recipes

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Zucchini Pancakes

1 ½ pounds zucchini
6 scallions, thinly sliced
¼ cup chopped fresh dill or 1 tablespoon dried dill
8 ounces low-fat feta cheese
1 teaspoon paprika
½ cup whole wheat pastry flour
3 eggs, beaten
Olive oil for frying

1. Grate the zucchini coarsely. (A food processor works well.) Add the scallions, dill, cheese, paprika, flour and eggs.
2. Heat the olive oil in a large skillet. (I use a non-stick pan.) Drop the zucchini mixture by large tablespoons and spread them out to make thin patties. Cook until crisp and brown on both sides.

Makes about 24 small pancakes.

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One Response to “Yid.Dish: Zucchini Pancakes”

  1. Adam Jackson, Editor-in-Chief Says:
    March 30th, 2009 at 9:12 am

    Savory pancakes are a too-uncommonly eaten delight, and this sounds like a particularly easy recipe.

    Perhaps this would be a good way to use up some flour before Passover? I haven’t yet tried these pancakes, but the feta would seem to provide an interesting contrast in texture to the zucchini and scallions.

    Grated zucchini is also a feature of zucchini bread: do people have any recipes for that they’d like to share?

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