Since we are eating grain free / gluten-free this was an excellent substitute for a starchy vegetable to have with our steak. It would also make a great appetizer for holiday entertaining.
I made a few changes from the original recipe to make it GF friendly and are noted in parentheses.
Zucchini Feta Pancakes
- 1 lb zucchini, shredded
- 3/4 tsp salt, divided (used pink Himalayan sea salt)
- 1/2 c plain yogurt ( used 1/4 c plain yogurt & 1/4 c creme fraiche)
- 3 tbls fresh chopped mint leaves
- 1 small garlic clove, pressed
- 1 egg, lightly beaten
- 1/2 cup (3 oz) crumbled feta cheese
- 1/2 cup (about 4-6) thinly sliced green onions
- 3 tbls all-purpose flour (used 1-1/2 tbls coconut flour)
- 1/4 tsp freshly ground black pepper
- Vegetable oil, for frying (used coconut oil)
1. Place zucchini in a cheesecloth-lined strainer, and toss with 1/2 tsp. salt. Let sit 20 minutes, then twist to wring out all possible liquid.
2. Meanwhile, mix together the yogurt &/or creme fraiche, mint, garlic, and remaining 1/4 tsp salt; set aside.
3. Place the drained zucchini in a bowl and toss with the egg, feta, green onions, flour, and pepper.
4. In a skillet, heat 1/4 inch oil over medium heat. When hot (drop a bit of zucchini in to test; if it sizzles, it’s hot), make pancakes using a 1/4 cup measuring cup filled three quarters full (3 tbls) with zucchini mixture. Press down lightly, if needed, to form chubby pancakes 2 1/2 inches in diameter. Cook until browned, about 7 minutes, then flip and cook on the other side. When brown on both sides, remove and place on a plate lined with paper towels to drain. Repeat with remaining batter. The pancakes will be delicate while hot, but will firm up upon standing.
5. Serve with a hefty dollop of the yogurt topping.
Note: these can be prepared in advance; place the cooked and cooled pancakes in the freezer for about 1 hour, until par frozen. Stack in a sealed container. To reheat, place a tray of the frozen pancakes in a preheated 350 degree oven (no need to thaw first), and cook until they begin to sizzle (10 minutes). Serve with the yogurt topping.
This post is part of Real Food Wednesday by Kelly the Kitchen Kop (http://kellythekitchenkop.com/2010/11/real-food-wednesday-111010.html)