Turkish Zucchini Pancakes

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!

• Ready In: 50 mins
• Yields: 20 pancakes

Ingredients

• 1  lb zucchini, trimmed and coarsely grated
• 2  cups  chopped green onions
• 4  eggs, beaten to blend
• 1⁄2 cup all-purpose flour
• 1⁄3 cup  chopped fresh dill (or 1 1/2 T. dried dillweed)
• 1⁄3 cup  chopped fresh parsley
• 2  tablespoons  chopped fresh tarragon (or 2 t. dried)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground pepper
• 1⁄2 cup  crumbled feta cheese (about 3 oz.)
• 2⁄3 cup  chopped walnuts (about 3 oz.)
•  olive oil

Directions

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.