Greek-inspired Zucchini Pancakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I had some zucchini and summer squash in my fridge begging to be put to good use - this is what I came up with. Ingredients:
1 large zucchini or summer squash (or half of each - which is what i used) |
1 large garlic clove, minced |
1/2 cup (whole grain) bread crumbs |
1/2 cup crumbled feta cheese |
1 large egg |
salt & pepper, to taste |
pinch of crushed red pepper |
1/4 tsp dill weed (or more to taste) |
1/4 tsp oregano (or more to taste) |
splash of fresh lemon juice |
olive oil for pan frying |
sour cream (plain greek yogurt or crème fraiche work too) |
micro-greens or fresh herbs of choice for garnish |
Directions:
1. Grate zucchini/squash with a box grater or in food processor fitted with grater blade. Place in a colander and squeeze to drain off some excess liquid.
2. Place drained zucchini, minced garlic, bread crumbs, cheese, egg, lemon juice and seasonings into a large mixing bowl. Mix to incorporate.
3. Heat oil in a large skillet over medium heat. Drop large spoonfuls into skillet and pat down a bit. Cook on each side for about 3 minutes, until browned. Drain on paper towel.
4. Serve with sour cream and garnish with micro-greens of fresh herbs.
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