Zucchini Feta Pancakes with Lemon Yogurt Sauce

Zucchini PancakesZucchini pancakes are a good way to use up those end-of-summer zucchinis. Our friends Louie and Nat gifted us with a couple of monster-sized zucchinis. We rarely leave their home empty handed — and my wine glass is rarely empty with grand ‘Louie’ pours! Wanting to use up every bit of the colossal squashes, I made zucchini chocolate cupcakes, zucchini crisps (will post those too), and I used up the last of them by making these savoury pancakes. They are packed with nutritious zucchini. You can switch up the ingredients to suit your taste; slivered red hot chill peppers would be good as would any other type of cheese. They come together effortlessly and are perfect with a dollop of lemony yogurt sauce on top. -bvox

  • 1 1/2 pounds zucchini, grated
  • 1/4 cup all-purpose flour
  • 1/4 cup crumbled feta cheese
  • 1 large egg, beaten
  • Green onions, thinly sliced
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  1. Place grated zucchini in a strainer over a bowl. I like to line the strainer with cheese cloth. Sprinkle a bit of salt on the zucchini and toss to combine. Let sit for about 30 minutes. Either press down on the zucchini in the strainer or squeeze the cheese cloth until most of the liquid is out.
  2. In a large bowl, combine zucchini, flour, feta cheese, onions and egg; season with salt and pepper, to taste.
  3. Heat oil in a large skillet over medium high heat. Scoop tablespoons of batter into the pan and flatten with a spatula. Cook until they are golden brown, about 2-3 minutes. Flip and cook on the other side 2 minutes longer.
  4. Serve immediately with lemon yogurt sauce.
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