TURKISH ZUCCHINI PANCAKES
Categories Herb Vegetable Side Vegetarian Ramadan Feta Walnut Zucchini Pan-Fry Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 20
Number Of Ingredients 12
Steps:
- Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.
- Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.
- Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.
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Remanjan Khan
[email protected]These pancakes were a lot of work, but they were worth it. They were so delicious and everyone loved them.
Jazlyn Kelso
[email protected]I loved these pancakes! They were so easy to make and they tasted amazing. I will definitely be making them again.
Devon Denny
[email protected]These pancakes were a bit too greasy for my taste. I think I would have liked them better if I had used less oil.
Mary Quaicoe
[email protected]I'm not a big fan of zucchini, but I thought these pancakes were actually pretty good. They were light and flavorful, and the zucchini wasn't too overpowering.
11 aadan
[email protected]These pancakes were a nice change from the usual breakfast fare. They were light and fluffy, and the zucchini gave them a nice flavor. I would definitely make them again.
Avro Nil
[email protected]I thought these pancakes were great! They were easy to make and they tasted delicious. I served them with a dollop of sour cream and a sprinkle of fresh dill, and they were perfect.
Mian Mian
[email protected]These pancakes were a bit bland for my taste. I think I would have liked them better if I had added more herbs or spices to the batter.
Tristan powless
[email protected]I love how versatile these pancakes are. I've made them with different types of zucchini, and I've also added different herbs and spices to the batter. They're always delicious, and they're a great way to use up leftover zucchini.
Abdou Abd
[email protected]These pancakes were really easy to make and they turned out great! I used a mix of green and yellow zucchini, and I added a little bit of feta cheese to the batter. They were so delicious, and they were gone in no time.
MALAK YAQUB
[email protected]I've made these pancakes several times now and they're always a success. They're so light and fluffy, and the zucchini gives them a nice subtle sweetness. I love serving them with a dollop of sour cream and a sprinkle of fresh dill.
T9 ALPHA
[email protected]These zucchini pancakes were a hit! My whole family loved them, even my picky kids. They're so easy to make and so delicious. I'll definitely be making them again and again.