RECIPE: Zucchini Pancakes

Have you planted zucchini in your garden before? Then you know to expect that at the end of the season you are going to have zucchini up to your elbows and struggle to find a way to use them all. This recipe is delicious in spring when the zucchini in the market are small and delicate, but I think it’s perfectly matched for those big pigs you’ll have at the end of summer. I think it would also work well with goat cheese or blue cheese, if you’re not a big fan of feta.

INGREDIENTS

1.5 lbs. zucchini, grated (4 to 5 cups)

1 T. salt

1 bunch scallions, chopped

1 clove garlic, minced

8 oz. feta cheese, crumbled

1 c. all-purpose flour

3 eggs

2 T. parsley, very finely chopped

2 t. mint, finely chopped

Pepper to taste

8 oz. fat-free Greek yogurt

2 T. fresh dill, chopped

DIRECTIONS

Grate zucchini into a large mixing bowl and stir in salt. Place in a sieve and let stand for 30 minutes. Rinse and let stand for another15 minutes. Squeeze excess water from zucchini (a dishtowel is perfect for this task) and return to the bowl. Add remaining ingredients and mix thoroughly. Form mixture into 12 equal size patties.

Coat a large skillet with canola oil and heat on medium-high until almost smoking. Fry in batches until golden, 4 to 5 minutes and then transfer to warm oven.

Mix yogurt with dill and chill until ready to serve.

Transfer pancakes to platter for serving and add yogurt on the side.