Zucchini Pancakes
Prep time: 
Cook time: 
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Serves: 6
  • 1 lb. zucchini (about 4 medium)
  • 5-6 scallions, finely chopped
  • 9 ounces feta cheese, crumbled
  • small bunch fresh parsley, chopped
  • small bunch fresh mint, chopped
  • 1 T dried mint
  • 1 tsp paprika
  • 1 cup flour
  • salt and pepper
  • 3 eggs
  • olive oil for frying
  1. Coarsely grate the zucchini and spread on a clean dishtowel. Sprinkle lightly with salt and allow to dry for at least 20 minutes (this draws some of the water out of the zucchini, rendering the cakes less soggy).
  2. In a medium bowl, combine the scallions and the crumbled feta. Add the parsley, fresh mint, dried mint and paprika. Add the flour, season with pepper and a little salt, then add the eggs (beating them lightly as you add them) and mix thoroughly before adding the zucchini. The batter should be straggly and lumpy and distinctly un batter like.
  3. Heat enough oil to coat the bottom of your frying pan, and drop tablespoons of the zucchini mixture in the oil. Cook for about 2 minutes or until pale golden brown, then flip and flatten. Cook for another two minutes, or until that side is medium golden brown, then flip again to finish the first side and the uncooked bits that bulged out when you flattened them. Drain on a paper towel, and serve at room temperature. These will keep for a few days in the fridge.
From Nigella Lawson's Forever Summer Don't be put off by the large ingredient list and long directions. These are fairly simple and come together relatively quickly.
Recipe by The Domestic Front at http://www.thedomesticfront.com/too-much-zucchini-redux-zucchini-pancakes/