Turkish Zucchini Pancakes

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READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place zucchini in colander, sprinkle with salt and let stand 30 minutes to drain.
  • Squeeze zucchini between hands to remove liquid and then squeeze dry in several layers of paper towels.
  • Combine zucchini, green onions, eggs, flour, chopped herbs, salt,and pepper in medium bowl and mix well.
  • Fold in feta cheese.
  • (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold walnuts into zucchini mixture.
  • Preheat oven to 300°.
  • Place baking sheet in oven.
  • Cover the bottom of a large non-stick skillet with a thin layer of 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 to baking sheet in oven to keep warm.
  • Serve pancakes hot.
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