Zucchini Pancake Dinner | jovina cooks


Zucchini Pancakes

Makes 6 – Recipe might be doubled


1 lb zucchini
1 1/2 teaspoons kosher salt, divided
2 giant eggs
1 medium lemon, squeezed
3 medium scallions, chopped
1 tablespoon of every: contemporary parsley, contemporary dill, and contemporary chives, all chopped high-quality
¼ teaspoon freshly floor black pepper
1/2 cup all-purpose flour
1 teaspoon baking powder
3 tablespoons olive oil, divided


Trim and grate the zucchini within the giant holes of a field grater right into a medium bowl. Sprinkle with 1 teaspoon of the kosher salt and toss to mix. Set the bowl apart for later. Switch to a colander. Let sit within the sink or over a bowl for no less than half-hour.

Plate 2 giant eggs in a medium bowl and whisk with a fork till damaged up.
Mix the dry elements in a mixing bowl: flour, ½ teaspoon salt, 1 teaspoon baking powder, and pepper.

Place the shredded zucchini in a kitchen towel and squeeze out as a lot liquid as attainable. Return to the bowl that was put aside. Add 1 tablespoon of lemon juice, scallions, herbs, and 1 tablespoon of olive oil. Combine properly. Add the flour combination, gently folding within the zucchini combination with a spatula. Add the edd and blend properly.

Warmth 2 tablespoon oil in a big skillet. When sizzling add pancake batter by ¼ cupfuls or use a muffin scoop. Cook dinner till golden brown on one aspect, about 4 minutes, flip over and cook dinner for 3 extra minutes. Switch to a plate and hold heat in a low-set oven. Repeat with the remaining batter. Serve the pancakes with Tzatizi Sauce.
I additionally spherical out the meal with corn-on-the-cob and Greek salad.

Tzatziki Sauce


1 medium cucumber, peeled and sliced
1 teaspoon kosher salt divided
2 garlic cloves, peeled, finely grated
1 teaspoon white wine vinegar
1 tablespoon Further Virgin Olive Oil
2 cups plain Greek yogurt
¼ teaspoon floor pepper
1 teaspoon dried dill
½ cup crumbled feta cheese


Use a field grater to manually grate the cucumber.
Toss the grated cucumbers with ½ teaspoon kosher salt. Let drain in a colander for 10 minutes. Squeeze the salted cucumbers to extract any liquid.

In a mixing bowl, place the garlic with the remaining ½ teaspoon salt, vinegar, and further virgin olive oil. Combine to mix.
Add the grated cucumber to the bowl with the garlic combination. Stir within the yogurt, and the remaining elements.

Cowl and refrigerate for a number of hours for the flavors to develop.




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