Turkish zucchini pancakes
Turkish zucchini pancakes recipe in the zucchini category
Recipe ingredients:
- 1 pound zucchini, trimmed, coarsely grated
- 2 cups chopped green onions
- 4 eggs, beaten to blend
- 1/2 cup all purpose flour
- 1/3 cup chopped fresh dill or 1 1/2 tablespoons dried dillweed
- 1/3 cup chopped fresh parsley
- 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 cup crumbled feta cheese, about 3 ounces
- 2/3 cup chopped walnuts, about 3 ounces
- Olive oil
Recipe method:
- Place zucchini in colander.
- Sprinkle zucchini with salt and let stand 30 minutes to drain.
- Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.
- Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, 1/2 teaspoon salt and pepper in medium bowl. Mix well.
- Fold in crumbled feta cheese. Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.
- Fold chopped walnuts into zucchini mixture.
- Preheat oven to 300 degrees F.
- Place baking sheet in oven.
- Cover bottom of large nonstick skillet with olive oil.
- Heat skillet over medium-high heat.
- Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls.
- Fry until pancakes are golden brown and cooked through, about 3 minutes per side.
- Transfer each batch of pancakes to baking sheet in oven to keep warm.
- Serve pancakes hot.
Tags: turkish, pancakes, recipe, zucchini, recipes, cooking