Zucchini-Feta Pancakes


More often than I would like, I put food in the fridge and then proceed to forget all about it. I go back a week later, annoyed that I don’t have anything in the house to make for dinner and, bam, there’s a bunch of zucchini that’s limp and sad and desperately in need of being turned into something before it’s a total lost cause. Which brings us to Zucchini-Feta Pancakes: this is an ideal recipe for when you find yourself with zucchini that’s a little less than fresh. These aren’t like latkes. You grate the zucchini the way you would shred potatoes for latkes, but these are fluffy and more doughy like traditional breakfast pancakes.


The recipe calls for serving them with sour cream, but we substituted plain greek yogurt. We also didn’t have spring onions, so we just used regular yellow onions and a bit of fresh chives.



Zucchini-Feta Pancakes


4 cups grated zucchini

Salt and freshly ground pepper

2/3 cup all purpose flour

1 tsp baking powder

1 cup crumbled feta cheese

4 large eggs, separated

1/2 cup thinly sliced green onions

2 tbsp chopped parsley

1 tbsp chopped fresh mint

3 tbsp olive oil

Sour cream (or plain yogurt) for serving


Put grated zucchini in a fine-mesh sieve, sprinkle with 2 tsp salt, and let stand for 15-30 minutes.

Squeeze out any excess liquid.

In a bowl, stir together the flour, baking powder, 1/4 tsp pepper and 1 tsp salt.

In another bowl, stir together zucchini, feta, egg yolks, green onions, parsley, mint.

Stir in the flour mixture.

In a separate bowl, beat the egg whites to soft peaks.

Fold egg whites into zucchini mixture.

In a frying pan, warm olive oil over medium heat.

Drop 4 spoonfuls of batter into the pan.

Fry pancakes until crisp, about 1 1/2 minutes per side.

Transfer to paper towels, season with salt and keep warm.

Add more oil to frying pan and fry remaining batter.

Serve topped with sour cream.

{via Cooking From The Farmers’ Market}


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