Ingredients
1
pound zucchini, trimmed, coarsely grated
2
cups chopped green onions
1/2
cup all purpose flour
1/3
cup chopped fresh dill or 1 1/2 tbsp dried dillweed
1/3
cup chopped fresh parsley
2
tbsp chopped fresh tarragon or 2 tsp dried
1/2
cup crumbled feta cheese (about 3 ounces)
2/3
cup chopped walnuts (about 3 ounces)
Directions
1.
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.
2.
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.
3.
Preheat oven to 300°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.
Columbus Restaurants
