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Zucchini Feta Cheese Pancakes

Zucchini Feta Cheese Pancakes

AuthorJim BrownPrep Time15 minsCook Time15 minsTotal Time30 mins

Savory 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

 3 Medium Zucchini - Shredded
 Salt
 3 Large Eggs - Beaten
  cup Dill - Finely Chopped
 ½ cup Cassava Flour
 1 tbsp EVOO
 1 cup Feta Cheese - Crumbled
 3 Green Onions - Finely Chopped
 Black Pepper
 1 tsp Baking Powder
 1 cup Plain Full Fat Yogurt
 2 Cloves Garlic - Finely Minced - Toasting Optional
 Small Handful of Mint Leaves - Chopped
 Small Handful of Cilantro Leaves Chopped
 Avocado Oil for Frying
1

Preheat oven to 250 – Put rimmed baking pan in the oven on the middle rack. This is to keep the pancakes warm.

2

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.

3

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.

4

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.

5

When they’re done on both sides – move them to the sheet pan in the oven.

6

Combine the yogurt, garlic, cilantro and mint and add salt to taste. Keep in mind that the feta cheese is fairly salty.
Enjoy!

Ingredients

 3 Medium Zucchini - Shredded
 Salt
 3 Large Eggs - Beaten
  cup Dill - Finely Chopped
 ½ cup Cassava Flour
 1 tbsp EVOO
 1 cup Feta Cheese - Crumbled
 3 Green Onions - Finely Chopped
 Black Pepper
 1 tsp Baking Powder
 1 cup Plain Full Fat Yogurt
 2 Cloves Garlic - Finely Minced - Toasting Optional
 Small Handful of Mint Leaves - Chopped
 Small Handful of Cilantro Leaves Chopped
 Avocado Oil for Frying

Directions

1

Preheat oven to 250 – Put rimmed baking pan in the oven on the middle rack. This is to keep the pancakes warm.

2

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.

3

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.

4

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.

5

When they’re done on both sides – move them to the sheet pan in the oven.

6

Combine the yogurt, garlic, cilantro and mint and add salt to taste. Keep in mind that the feta cheese is fairly salty.
Enjoy!

Zucchini Feta Cheese Pancakes
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