ZUCCHINI PANCAKES
Provided by Ina Garten
Categories side-dish
Time 24m
Yield 10 (3-inch) pancakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F.
- Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
- Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
MOM'S ZUCCHINI PANCAKES
I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!
Provided by Suefood
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
- Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g
ZUCCHINI PANCAKES
Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. A little brute force is required.
Provided by Elaine Louie
Categories dinner, quick, weekday, weeknight, pancakes, appetizer
Time 30m
Yield 12 pancakes
Number Of Ingredients 14
Steps:
- Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
- In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.
- Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
- For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 244 milligrams, Sugar 3 grams, TransFat 0 grams
ZUCCHINI PATTIES WITH FETA
Provided by Engin Akin
Categories Cheese Dairy Egg Herb Onion Vegetable Appetizer Fry Cocktail Party Vegetarian Yogurt Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 18 patties
Number Of Ingredients 12
Steps:
- Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
- Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.
FETA ZUCCHINI PANCAKES
Guests at our farmhouse bed and breakfast see zucchini in our garden one day and savor it in these moist and flavorful pancakes the next. They make a refreshing side dish and a unique use for excess zucchini.
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat egg whites until stiff peaks form; set aside. In a large bowl, combine the egg yolks, zucchini, feta cheese, onions, flour, mint, salt and pepper; fold in egg whites. , In a large skillet, heat 2 teaspoons of oil over medium heat; drop four 1/3 cupfuls of batter into skillet. Fry for 2 minutes on each side or until golden brown. Repeat, making two more batches with remaining oil and batter.
Nutrition Facts : Calories 285 calories, Fat 17g fat (6g saturated fat), Cholesterol 228mg cholesterol, Sodium 638mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.
ZUCCHINI FRITTERS / PANCAKES (NIGELLA LAWSON)
These are light, simple, and delicious pancakes from "Forever Summer" by Nigella Lawson. They are delicate and flavourful, delicious eaten warm or cool with a dollop of fresh yogurt on the side. They make a lovely appetizer, or, with a side salad, a wonderful summer meal.
Provided by blucoat
Categories Lunch/Snacks
Time 40m
Yield 25 fritters
Number Of Ingredients 12
Steps:
- Coarsely grate the zucchini with either the grating blade in the food processor or by hand. Spread the little shards out on a tea towel and leave for about 20 minutes to get rid of any excess wetness.
- Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint, along with the dried mint and paprika. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated zucchini. Don't be alarmed by the unflowing straggly lumpiness of this batter; it's meant to be this way.
- Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these little patties for about 2 minutes each side until golden, and then transfer to a couple of waiting plates.
- Chop up the limes and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat them just as they are, spritzed with lime juice as you go.
Nutrition Facts : Calories 64.4, Fat 3, SaturatedFat 1.8, Cholesterol 35, Sodium 133.3, Carbohydrate 6.5, Fiber 0.8, Sugar 1.3, Protein 3.3
TURKISH ZUCCHINI PANCAKES
Categories Herb Vegetable Side Vegetarian Ramadan Feta Walnut Zucchini Pan-Fry Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 20
Number Of Ingredients 12
Steps:
- Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.
- Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.
- Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with 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 each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.
More about "feta zucchini pancakes food"
ZUCCHINI FETA PANCAKES - WHERE IS MY SPOON
From whereismyspoon.co
5/5 (2)Total Time 45 minsCategory Vegetarian RecipesCalories 559 per serving
- Place the flour in a large bowl. Add the eggs, one or two at a time and mix well. Add the milk and mix until smooth. Cover the bowl and leave to rest for about 15 minutes.
- In the meantime, grate the zucchini finely. Squeeze them by the handful to release the extra liquid. Add to the pancake batter, add the crumbled feta cheese, grated garlic and finely chopped herbs (or pesto) and adjust the taste with salt, pepper and some nutmeg. Taste the batter to make sure you have enough salt.
- Heat 1 tablespoon oil in a large pan (mine has a diameter of 28 cm/ 11 inches) and pour in ¼ of the batter. Turn the heat down to medium-low and cook the pancake for about 3-4 minutes or until lightly browned on the underside. Flip gently using a large spatula or with the help of a large plate. Place the plate on top of the pancake, hold it with one hand, and flip the pan with the other hand, so that the pancake will fall on the plate. Gently let the pancake slide from the plate back into the pan and cook it on the other side for another 2-3 minutes or until lightly browned and cooked through.
ZUCCHINI-FETA PANCAKES | READER'S DIGEST CANADA
From readersdigest.ca
Cuisine VegetarianCategory Main CoursesServings 4Estimated Reading Time 1 min
ZUCCHINI PANCAKES WITH FETA CREAM - SPRINKLES AND …
From sprinklesandsprouts.com
HEALTHY ZUCCHINI PANCAKES WITH GREEK YOGURT AND FETA
From metirementblog.com
ZUCCHINI FRITTERS WITH FETA AND DILL - ONCE UPON A CHEF
From onceuponachef.com
ZUCCHINI PANCAKES WITH FETA RECIPE | THEHUB FROM …
From ideas.walmart.ca
Servings 4Total Time 25 minsCategory All Recipes
ZUCCHINI PANCAKES — RONNIE FEIN
From ronniefein.com
ZUCCHINI FETA PANCAKES - INTHEFLOURS.COM
From intheflours.com
ZUCCHINI PANCAKES WITH FETA » FANCYISHCOOKING
From fancyishcooking.com
ZUCCHINI PANCAKES WITH YOGURT-FETA SAUCE - ELLIE KRIEGER
From elliekrieger.com
ZUCCHINI FETA SALAD WITH NUTS AND LEMON (COURGETTE SALAD)
From sabrinacurrie.com
GREEK FETA ZUCCHINI PANCAKES - MEDITERRANEAN RECIPES
From fooddiez.com
ZUCCHINI PANCAKES WITH FETA, WALNUTS AND OREGANO RECIPE - @ATKINS
From atkins.com
ZUCCHINI-FETA LATKES - KOSHER BY GLORIA
From kosherbygloria.com
ZUCCHINI PANCAKES WITH DILL & FETA | REZEPT | ELLE REPUBLIC
From ellerepublic.de
ZUCCHINI PANCAKES WITH FETA - A SPICY RECIPE WITH A GREEK FEEL
From kucnews.com
POP’S SAVORY ZUCCHINI-FETA PANCAKES - THE PROVINCETOWN …
From provincetownindependent.org
ZUCCHINI PANCAKES WITH FETA - EAST OF EDEN COOKING
From eastofedencooking.com
ZUCCHINI PANCAKES WITH FETA AND BASIL - FOODNESS GRACIOUS
From foodnessgracious.com
ZUCCHINI, ZUCCHINI, ZUCCHINI! - BY ELLIE KRIEGER
From elliekrieger.substack.com
ZUCCHINI AND FETA PANCAKES - COOKEATSHARE
From cookeatshare.com
ZUCCHINI PANCAKES WITH FETA, WALNUTS AND OREGANO RECIPE - @ATKINS
From atkins.ca
BAKED ZUCCHINI FRITTERS WITH BREADCRUMBS - FOOLPROOF LIVING
From foolproofliving.com
ZUCCHINI FETA SPINACH PANCAKES – O'DANG FOODS
From odangfoods.com
ZUCCHINI-FETA PANCAKES RECIPE - FOOD.COM
From food.com
ZUCCHINI FETA PANCAKES | OREGONIAN RECIPES - OREGONLIVE.COM
From recipes.oregonlive.com
ZUCCHINI FETA PANCAKES TOPPED WITH SOUR CREAM - RACHEL COOKS®
From rachelcooks.com
BIG ZUCCHINI PANCAKE WITH YOGURT-FETA SAUCE - WASHINGTON POST
From washingtonpost.com
ZUCCHINI-FETA PANCAKES - RECIPE | COOKS.COM
From cooks.com
ZUCCHINI-FETA PANCAKES - VEGGIE OBSESSION
From veggieobsession.com
ZUCCHINI-FETA PANCAKES - CLAIRE TANSEY
From clairetansey.com
ZUCCHINI PATTIES WITH HERBS & FETA (KOLOKYTHOKEFTEDES)
From eatingwell.com
GLUTEN FREE ZUCCHINI PANCAKES - JESSICA LEVINSON, MS, RDN, CDN
From jessicalevinson.com
VEGETABLE PANCAKES WITH ZUCCHINI, CARROTS, & BELL PEPPERS
From rachelcooks.com
ZUCCHINI FETA PANCAKES – CHRISTINA NIFONG
From christinanifong.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love