Thursday, September 24, 2009

Zucchini Pancakes with Yogurt Sauce

Adapted from Ina Garten and the NY Times.

For the pancakes:
3 medium zucchini, shredded
salt and freshly ground pepper
3 large eggs, beaten
6 tbs flour
1 tablespoon olive oil
3/4 cup crumbled feta cheese (I used reduced-fat from Trader Joe's)
1/2 small red onion, finely chopped (or anything oniony)
1/3 cup finely chopped dill (I used dried)
1 teaspoon baking powder
4-6 tablespoons olive oil, more as needed for frying

For the yogurt sauce:
2/3 cup plain yogurt (fat free)
2 medium or 1 large cloves garlic, finely chopped
1/4 to 1/2 teaspoon salt to taste

Shred the zucchini with a box grater or food processor and set aside in a bowl. You can sprinkle with salt and drain off the liquid but I skipped this step to save time. The batter might turn a bit watery but you can add a smidge more flour if need be and the pancakes still taste just as good. Combine remanining ingredients with zucchini and mix to combine. In a skillet over med-high heat, add oil and drop in 2 Tbs of batter at a time. I used my cookie scoop for this and got 12 pancakes. Cook on one side until edges begin to look done and bubbles have formed on the surface and then flip. Place pancakes on an oven-safe platter in a warm oven until remainder of batter is used up. While pancakes cook, make yogurt sauce and set aside. We ate these with hummus and pita and cherry tomatoes tossed with red wine vinegar, olive oil, basil and oregano.

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