This dish is a go-to in our house, both in the height of summer as zucchini are plentiful in our garden and at the farmers market. And in winter when I reach into the freezer for the shredded zucchini I've saved for meals such as this. My frozen, shredded garden zucchini cooks up beautifully in these. Stir in some local eggs and these pancakes become irresistible.
Recipe inspired by Mollie Katzen’s Moosewood Cookbook.
Makes 4 servings.
Ingredients
- 4 packed cups coarsely grated zucchini
- 4 eggs
- 1 cup finely crumbled feta cheese
- 1/2 cup minced scallions or finely diced onion
- 1 Tbsp. fresh mint
- 1 pinch fine sea salt
- A few turns freshly ground black pepper
- 1/3 cup flour
- Butter for frying
- Sour cream, horseradish cream sauce, or hot sauce for topping (optional)
Instructions
- Combine zucchini, eggs, feta, scallions, flour, and spices in a medium bowl. Mix well.
- Heat butter in skillet or frying pan. Add 1/2 cup zucchini mixture. Heat until browned on one side (about 6 minutes), then flip. Heat until browned on the other, careful to cook thoroughly on the insides as well.
- Stack finished pancakes on an oven safe plate and keep warm in a 250°F oven while working through batches.
- Serve topped with sour cream, horseradish cream sauce, or hot sauce.
