Zucchini Pancakes with Feta, Capers and Mint Recipe

1. Appetizers

Ingredients

Zucchini:
3 ¾ cups coarsely grated zucchini (from about 3 medium zucchini
¾ teaspoon kosher salt

Pancake Batter:
2 large whole eggs
2 egg yolks
¾ cup + 2 Tablespoons all-purpose flour 
¾ cup feta cheese, crumbled
¼ teaspoon white wine vinegar
½ teaspoon lemon zest
¾ teaspoon kosher salt
1 ½ cups Italian parsley, chopped 
¾ cup green onions, chopped
1 Tablespoon capers, rinsed and chopped
1 Tablespoon mint, chopped
½ cup canola oil for frying

Yogurt:
½ cup Greek yogurt
¼ teaspoon mint, chopped plus sprigs for garnish
¼ teaspoon lemon juice
1/8 teaspoon kosher salt

Methods/Steps

Prepare Zucchini: Toss grated zucchini with salt in large bowl.  Let stand 5 minutes. Transfer to sieve.  Press out excess liquid; place zucchini in dry bowl.  

Batter: Mix in whole eggs, egg yolks, flour, feta, vinegar, lemon zest and salt. Mix in parsley, green onions, capers and mint.  If batter is very wet, add a tablespoon more flour.

Cook Pancakes: Heat ¼ cup canola oil in a large skillet over medium heat.  Working in batches, drop batter by rounded tablespoons into skillet.  Fry patties until golden, 3 minutes per side, adding more oil if necessary between batches.  Transfer to a sheet pan lined with paper towels.  

Combine Yogurts: In a small bowl, combine yogurt, mint, lemon juice and salt.

Serve: Serve pancakes with a dollop of yogurt and garnished with a sprig of mint. 

Recipe created by Parties That Cook®

Serves/Makes

Makes 24 Zucchini Pancakes