Turkish Zucchini Pancakes

READY IN: 50mins
Recipe by Leslie in Texas

A delicious Mediterranean side dish--try it when you're in the mood for something a little different! Makes a good accompaniment to Lebanese chicken. Simple fare, fit for company!

Top Review by K A.1653

Made these, loved them. Highly recommended.

Ingredients Nutrition


  1. Place zucchini in colander, sprinkle with salt and let stand 30 minutes to drain.
  2. Squeeze zucchini between hands to remove liquid and then squeeze dry in several layers of paper towels.
  3. Combine zucchini, green onions, eggs, flour, chopped herbs, salt,and pepper in medium bowl and mix well.
  4. Fold in feta cheese.
  5. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold walnuts into zucchini mixture.
  6. Preheat oven to 300°.
  7. Place baking sheet in oven.
  8. Cover the bottom of a large non-stick skillet with a thin layer of olive oil.
  9. Heat skillet over medium high heat.
  10. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls.
  11. Fry until pancakes are golden brown and cooked through, about 3 minutes per side.
  12. Transfer to baking sheet in oven to keep warm.
  13. Serve pancakes hot.

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