TURKISH ZUCCHINI PANCAKES
Main Ingredient: TURKISH*ZUCCHINI*PANCAKES Cuisine: Mediterranean
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)
TipsTo make these a tad healthier, replace whole eggs with just egg whites.
Nutrition Factsper serving of Makes about 20.
Step 1Place zucchini in a colander.
Step 2Sprinkle zucchini with salt and let stand 30 minutes to drain.
Step 3Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.
Step 4Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, 1/2 teaspoon salt and pepper in a medium bowl.
Step 5Mix well.
Step 6Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.)
Step 7Fold chopped walnuts into zucchini mixture.
Step 8Preheat oven to 300°F.
Step 9Place baking sheet in the oven.
Step 10Cover bottom of a large nonstick skillet with olive oil.
Step 11Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls.
Step 12Fry until pancakes are golden brown and cooked through, about 3 minutes per side.
Step 13Transfer each batch of pancakes to baking sheet in the oven to keep warm.
Step 14Serve pancakes hot.