by dymnyno
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my 131 recipes »
janeofmanytrade's Testing Notes:
Expand Collapsedymnyno's Notes:
Expand2 pounds green zucchini, 2 cups after grating and squeezing as much moisture as possible Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
2 tablespoons chives, minced Ask a question about this ingredient
2 tablespoons fresh mint leaves, minced Ask a question about this ingredient
2 tablespoons fresh curly parsley, minced Ask a question about this ingredient
1 tablespoon fresh lemon zest(finely zested) Ask a question about this ingredient
4 tablespoons crumbled Greek feta Ask a question about this ingredient
1 teaspoon dried red pepper flakes Ask a question about this ingredient
4 tablespoons all purpose flour Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
olive oil for frying pancakes Ask a question about this ingredient
Using the large holes on a box grater, shred the zucchini. Line a colander with cheese cloth and put the zucchini in the colander. Sprinkle about a tablespoon of salt and toss the zucchini. Try to extract as much liquid as you can from the shredded zucchini. Pick up the cheesecloth and wring as much more as you can until you feel the zucchini is pretty dry.
Ask a question about this stepAdd the herbs, pepper flakes and zest. Mix.
Ask a question about this stepAdd the flour and baking powder and eggs and mix.
Ask a question about this stepPour a very thin layer of olive oil into a frying pan. Using a tablespoon, scoop a heaping spoonful into the pan and flatten the top a little. This should make a 3 inch patty. Repeat until the pan is full. Fry until a nice brown and flip and cook the other side. For bite sized appetizers, use a teaspoon.
Ask a question about this stepSet aside on paper towels and finish the rest of the pancakes.
Ask a question about this stepServe alone or with your favorite yogurt (Greek, of course). The sauce should be very simple, like just with some lemon zest or chives, because there are so many flavors going on in the pancakes.
Ask a question about this stepso, is it baking powder or baking soda? ingredient list states baking powder but the instructions call for baking soda. testing them out tonight and planning to go with baking powder-hope it works!!!
I made these tonight to go along with pan roasted steak, roasted potatoes and a green salad. Delicious! I did make two changes - I added some sauteed and chopped zucchini blossoms and used sweet white sorghum flour for my gf husband. I will definitely make these again.
I deleted the old pic...this is a little better...I made these last night as appetizers for last minute, wine tasting, let's watch the sunset friends from down the mountain.
Argh! I will post a better pic...this looks like it's from a 1950's cookbook with bad color pictures!
Argh! I will post a better pic...this looks like it's from a 1950's cookbook with bad color pictures!
These sound delicious!! A perfect use for my just-picked-from-the-garden zucchini.
You may win me over here - not a fan of the zukes, ordinarily.
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
dymn, In attempting to replicate some long ago memory, i'm looking for a texture that is mostly crispy zucchini- not much pancake part. If you were aiming for that, how might you change the egg and flour components of this? I want to make soon! Thnx so much!
mindy