Friday, August 20, 2010

Feta Zucchini Pancakes

1 cup shredded zucchini

1/4 cup panko  bread crumbs

2 green onions, chopped

1 egg

3 tablespoons minced fresh parsley

1 tablespoon snipped fresh dill

1 garlic clove, minced

1/4 cup crumbled feta cheese

3 teaspoons olive oil, divided


In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese.

Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.

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