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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Fun and flavorful, these rustic veggie pancakes make a wonderfully versatile side dish. Theyâre also a great solution for what to do with all your extra zucchini! âDiana Johnson, Auburn, Washington Ingredients:
1 cup shredded zucchini |
1/4 cup panko (japanese) bread crumbs |
2 green onions, chopped |
1 egg |
3 tablespoons minced fresh parsley |
1 tablespoon snipped fresh dill |
1 garlic clove, minced |
1/4 cup crumbled feta cheese |
3 teaspoons olive oil, divided |
Directions:
1. In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese.
2. Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Yield: 8 pancakes.
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