Zucchini Feta Cheese Pancakes
Don’t worry about prep for this one. We’ll do the prep together. You’ll need a box grater or something to grate the zucchini. You’ll also need a sheet tray to keep the pancakes warm while we cook the remaining pancakes. And you’ll need a large skillet.
I’m leaving the protein up to you. These will play nicely with your choice of protein – beef, lamb, pork, chicken or just pair them with some fried eggs. Jude took one bite and requested that these alway remain in the menu rotation.
Look forward to cooking with you on Sunday!
Kitchen Essentials
Here’s a list of some of the essential items you are going to need for this recipe as well as other items that I very highly recommend.
For this recipe:
- Box grater or something to grate the zucchini
- Sheet tray to keep the pancakes warm while we cook the remaining pancakes
- Large skillet
Other highly recommended items:
- Food thermometers:
- Cutting boards:
- Mineral oil for cutting boards:
AuthorJim BrownPrep Time15 minsCook Time15 minsTotal Time30 minsSavory zucchini pancakes with the tang of the yogurt and feta cheese will delight your taste buds!
Kitchen Essentials
- Box grater or something to grate the zucchini
- Sheet tray to keep the pancakes warm while we cook the remaining pancakes
- Large skillet
Prep
Don't worry about prep for this one. We'll do the prep together.
Ingredients
Preheat oven to 250 – Put rimmed baking pan in the oven on the middle rack. This is to keep the pancakes warm.
Grate the zucchini with a box grater or a food processor. Place it in a colander over a bowl and mix it with large pinch of salt. Let it drain for 5 minutes. Put it in a clean dish towel and squeeze the liquid out. Now squeeze it like you mean it.
In a large mixing bowl add the zucchini and the eggs and mix well. Add the flour, pinch of salt, olive oil, feta, green onions, dill and pinch of black pepper. Mix well. Add baking powder and mix again.
Place a large skillet over medium heat and add a tbsp of avocado oil. When the oil is shimmering, add a couple of tbsp of batter. You may need to use the spatula to flatten it a little. You can cook more than one at a time but leave enough room between the pancakes to maneuver. When they start to crisp up turn them over. Probably be about 2-3 minutes per side.
When they’re done on both sides – move them to the sheet pan in the oven.
Combine the yogurt, garlic, cilantro and mint and add salt to taste. Keep in mind that the feta cheese is fairly salty.
Enjoy!
Ingredients
Directions
Preheat oven to 250 – Put rimmed baking pan in the oven on the middle rack. This is to keep the pancakes warm.
Grate the zucchini with a box grater or a food processor. Place it in a colander over a bowl and mix it with large pinch of salt. Let it drain for 5 minutes. Put it in a clean dish towel and squeeze the liquid out. Now squeeze it like you mean it.
In a large mixing bowl add the zucchini and the eggs and mix well. Add the flour, pinch of salt, olive oil, feta, green onions, dill and pinch of black pepper. Mix well. Add baking powder and mix again.
Place a large skillet over medium heat and add a tbsp of avocado oil. When the oil is shimmering, add a couple of tbsp of batter. You may need to use the spatula to flatten it a little. You can cook more than one at a time but leave enough room between the pancakes to maneuver. When they start to crisp up turn them over. Probably be about 2-3 minutes per side.
When they’re done on both sides – move them to the sheet pan in the oven.
Combine the yogurt, garlic, cilantro and mint and add salt to taste. Keep in mind that the feta cheese is fairly salty.
Enjoy!
