Zucchini Pancakes
Adapted from Eating Well Magazine
2 pounds zucchini, shredded
1 teaspoon salt
2 eggs
1 ¼ muenster cheese, grated
6 scallions, finely chopped
⅔ cup fresh dill, finely chopped
1 tablespoon dried oregano
¼ teaspoon ground pepper
1 ½ cups breadcrumbs
½ cup all-purpose flour or gluten free flour blend
¼ cup olive oil
1-2 cups plain Greek yogurt, for serving. Optional
- Combine the zucchini with 1 teaspoon of the salt, and let it sit in a colander for 10 minutes. Then squeeze out the remaining water from the zucchini. Discard the water
- In a separate bowl, lightly beat eggs. Add the zucchini, feta, scallions, dill, oregano and pepper and stir gently to mix.
- In a separate bowl, combine the breadcrumbs and flour. Mix ½ cup of the breadcrumb mixture into the zucchini mixture.
- Shape ¼ cup of the zucchini mixture into a patty, and coat it with the breadcrumb mixture. Repeat with the remaining zucchini mixture
- Heat a large skillet over a medium heat. When it’s hot, at 1-2 tablespoons of olive oil to the pan, and add the pancakes. Cook on each side until they’re browned
Serve with yogurt
Makes approximately 20 pancakes