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 PANCAKES WITH YOGURT DILL SAUCE
A fancy and fun way to dress up zucchini! You could leave out the salmon and make it vegetarian. Good either way!
Provided by Sharon123
Categories < 60 Mins
Time 32m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make sauce: In a ceramic or plastic bowl, combine all ingredients, cover, and chill.
- (If you are making sauce in advance, add lemon juice just before serving, or yogurt will separate).
- To make the pancakes: Grate zucchini and potatoes on the large hole side of a hand held box grater or in a food processor fitted with shredding disk.
- Put the grated vegs in a bowl and add onion, olive oil, salt and pepper.
- Preheat oven to 300*.
- In a 7 1/2" nonstick omelet pan, heat 1 teaspoons of the veg. oil together with 1/4 teaspoons of melted butter over med. high heat until hot.
- Pour 3/4 cup of the grated vegs. and spread mixture to the edges of pan, pressing down firmly with a rubber spatula to form a pancake about 1/4" thick.
- Cook about 3 mins., until edges begin to brown.
- Gently lift pancake with the spatula to check underside. If deep golden brown in color turn or flip the pancake and cook 3 to 4 minutes more, until golden.
- Remove pancake to paper towel to drain, then transfer to a baking sheet.
- Place in oven to keep warm.
- Make more pancakes in same manner (add 1 teaspoons of oil and a bit of butter for each one).
- To serve, put a generous 1/4 cup of greens on 6 salad plates.
- Spread each pancake with 2 tbls. yogurt dill sauce, then put pancake on greens.
- Arrange 2 slices of salmon on top.
- Garnish with chives, lemon slices, pepper.
- Serve remaining sauce on the side.
MEDITERRANEAN ZUCCHINI FRITTERS WITH SENSATIONAL YOGURT SAUCE
These are a lovely appetizer or snack, but they're so good (and good for you) that I inevitably have more and make a delicious, vegetarian meal of it!
Provided by evelynathens
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- For Sensational Dipping Sauce: Combine all ingredients in a mini-processor and whiz to combine. Check for seasoning and add salt and pepper to suit your taste. Thin with a little more water, if necessary. The sauce should be made first to allow flavours to blend and mingle and cool in the refrigerator. (can be made up to 2 days ahead).
- For Zucchini Fritters: Lightly salt the grated zucchini and put in a colander to drain excess water for ½ an hour to 45 minutes. Squeeze out excess water by pressing on handfuls of zucchini at the end of this time.
- Wilt the onion and garlic in the 1 tblsp olive oil, in a small saucepan, for 4-5 minutes, or until translucent and softened.
- Combine all the fritter ingredients in a large bowl to make a uniform mixture (this includes the zucchini and wilted onion mixture). Season to suit your taste with salt and pepper (careful - the feta cheese will already be quite salty, and there will also be salt in the zucchini from the initial draining). The mixture will be soft and sticky.
- Take a generous tablespoonful of the dough and form (delicately) into a patty. Dredge in flour. Repeat, using up all zucchini mixture.
- Heat oil in large skillet, over medium-high heat, and shallow-fry patties until they are golden brown. Flip over and repeat on other side. Remove as they are fried to paper towels to drain while you continue with remaining patties in the same manner, topping up oil, if necessary.
- Serve the patties with the dipping sauce and enjoy!
Nutrition Facts : Calories 306.1, Fat 12.2, SaturatedFat 5.4, Cholesterol 71.5, Sodium 444.5, Carbohydrate 38.3, Fiber 4.5, Sugar 8.8, Protein 12.9
ZUCCHINI FRITTERS WITH FETA AND DILL
In Greece, fritters are called keftedes and they vary from island to island and with the season. Keftedes can be made with tomatoes, chickpeas or even with ground meat, like the ones my mom serves at family gatherings. Zucchini is a great vegetable for keftedes. I grate the entire thing, seeds and all, salt it, wring it out, and then make the fritters. These keftedes can be served as an hors d'oeuvre or a starter course and they don't even need a sauce; just sprinkle with some salt and crumbled feta on top.
Provided by Michael Symon : Food Network
Categories appetizer
Time 25m
Yield about 8 fritters
Number Of Ingredients 13
Steps:
- Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt and let it rest while you gather and prep the remaining ingredients. Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid. In a medium bowl, combine the zucchini, feta, dill, mint, garlic, scallion and all but 1 teaspoon of the lemon zest. Stir in the flour and egg and mix until well combined.
- Add the oil to a large shallow pan, about 1/4 inch, or enough so that when all the fritters are in the pan, the oil comes halfway up their sides. Place the pan over medium-high heat. Form fritters by hand or using a 1/4-cup measure, and fry them in the hot oil in batches. Cook until the fritters are golden brown on each side, 4 to 6 minutes. Drain on paper towels.
- Transfer the fritters to a serving platter and garnish each with a dollop of Greek yogurt and a small sprig of dill. Sprinkle the reserved lemon zest and some coarse sea salt over the serving platter. Serve hot or at room temperature.
ZUCCHINI IN DILL CREAM SAUCE
My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! -Josephine Vanden Heuvel, Hart, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine zucchini, onion, water, salt, bouillon and dill; bring to a boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain. , Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.
Nutrition Facts : Calories 71 calories, Fat 5g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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.
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- In a small bowl, whisk together the yogurt, garlic, and salt to taste. Spread the yogurt sauce on a serving platter large enough to hold all the zucchini in one layer.
- Brush the zucchini on both sides with olive oil and season all over with salt. Place cut side down on the grill and cook until nicely browned, and then turn and finish cooking on the skin side until they are tender, about 10 minutes total. Transfer the zucchini to the platter, placing them on the yogurt sauce cut side up. Finely crumble the feta over the zucchini. (This is easier to do if the feta is cold.) Combine the dill and lemon zest and scatter over the zucchini, and then sprinkle generously with red pepper. Serve immediately.
- Grating versus mincing garlic: I typically use a Microplane‚ a rasp-style grater available at kitchenware stores‚ when adding garlic to yogurt. You can also mince the garlic finely with a knife‚ but I find that grated garlic infuses the yogurt better. It practically dissolves‚ so you don't perceive any little bits of garlic in the yogurt. However‚ for a dish with sautéed garlic‚ such as Orzo with Spicy Lamb‚ Chickpeas‚ & Yogurt‚ I prefer to mince it‚ as grated garlic produces too strong a flavor.
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Ratings 10Category Side DishCuisine AmericanTotal Time 15 mins
- In a mixing bowl, combine the shredded zucchini, egg, almond flour, ricotta cheese, parmesan cheese, chives, parsley as well as salt and pepper to taste. Stir to combine well.
- Drop large tablespoons of the zucchini mixture into the heated oil in the skillet. Cook for 2-3 minutes on each side until golden brown and crispy on the outside.
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SAVORY GARDEN PANCAKES WITH YOGURT HERB SAUCE RECIPE
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3.7/5 (3)Category Breakfast,Brunch,Side Dishes
- 1. Preheat oven to 350 F. Line a baking sheet with parchment paper or mist with oil spray and set aside.
- 2. Remove the ends of the zucchinis and grate on the large hole of a box or cheese grater (no need to remove their skins). Alternatively, you may use a shredding blade on a food processor. Add shredded zucchini to a large bowl, top with ½ teaspoon kosher salt and give it a good stir. Set aside for 10 minutes, as this will help to draw out some of the water.
- 3. Wrap the zucchini shreds in a clean towel, cheesecloth or layered batch of paper towels and squeeze out the excess liquid. Add the drained zucchini pieces back into the large bowl, then add ¼ teaspoon of salt, herbs, egg, egg whites, onion powder, garlic powder, flour, pepper, baking powder and flaxseed, if using. Mix well by mashing all the ingredients together until the batter is thoroughly combined.
CRISPY ZUCCHINI CAKES WITH YOGURT DILL SAUCE - FIFTEEN ...
From fifteenspatulas.com
5/5 (4)Total Time 20 minsCategory AppetizerCalories 283 per serving
- Make the dill sauce by mixing the yogurt, lemon juice, garlic, and dill together. Season to taste with salt and pepper, and set aside.
- Mix the zucchini with the scallions, eggs, feta, italian bread crumbs, nutmeg, and season to taste with salt and pepper. Form into 8 wide patties. Press each patty into the panko breadcrumbs, and set the cakes aside on a platter.
- Heat a frying pan over medium high heat, and add enough olive oil to coat the bottom of the pan. Fry the patties for 3 minutes on each side, until they are crispy and golden. Drain on paper towels and serve with the dill yogurt sauce and lemon wedges. Enjoy!
HEALTHY ZUCCHINI PANCAKES WITH GREEK YOGURT AND FETA ...
From metirementblog.com
Servings 4Total Time 30 mins
- Cut a piece of cheesecloth 8" x 8" square. Line a strainer with the cheesecloth and, with the strainer placed on top of a mixing bowl, put the yogurt in the middle. Draw up the sides and tie with cotton string. Refrigerate for one hour. Don't leave the yogurt much longer than that or you will have CHEESE. That is for some other time........
- While yogurt is doing its dripping thing in the refrigerator, pulse the herbs in the large work bowl of a food processor.
- When the yogurt has drained after an hour, add the yogurt and all of the rest of the ingredients to the food processor bowl. Pulse the mixture but do not let it spin and spin as it will become watery. Just a few pulses will combine the already chopped herbs and the yogurt and mayonnaise. Add salt and pepper to taste.
- When yogurt mixture is all blended, scrape it into a plastic container with a lid and refrigerate while you make the pancakes. No need to wash the work bowl.
ZUCCHINI FRITTERS WITH DILL YOGURT RECIPE - EATINGWELL
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Category Low-Carb Side Dish RecipesCalories 105 per serving
- Place zucchini in a fine-mesh strainer and toss with 1/8 teaspoon salt. Let stand for 15 minutes.
- Meanwhile, whisk yogurt, sour cream, dill, vinegar, water, lemon zest and 1/4 teaspoon each salt and pepper in a small bowl. Set aside.
- Place the zucchini in a clean dish towel and squeeze until dry. Transfer to a large bowl and stir in egg, flour, cornmeal, 1/2 teaspoon salt and the remaining 1/2 teaspoon pepper.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Using 2 tablespoons of the zucchini mixture to make each fritter, drop 6 fritters into the pan and flatten with a spatula into 2-inch disks. Cook until golden brown, about 2 minutes per side. Transfer to a wire rack to cool. Repeat with the remaining zucchini mixture and 1 tablespoon oil. Sprinkle the fritters with the remaining 1/4 teaspoon salt. Serve immediately with the reserved sauce.
ZUCCHINI LATKES WITH FETA AND DILL RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 4-6Total Time 1 hr
- In a bowl, whisk together the yogurt, dill and garlic. Season to taste with salt if desired (keep in mind that the feta in the latkes will provide seasoning). This makes about ¾ cup sauce. Garnish, if desired, with pepper flakes.
- Coarsely grate the zucchini. You should have a generous 4 cups. Place the zucchini in a strainer and toss with the salt. Set aside for about 10 minutes, then squeeze out the excess liquid. Set aside.
- In a large bowl, mash the feta with a fork until it is finely crumbled. Add the zucchini, garlic, green onions and dill and mix well. Season with the black and cayenne peppers. Add the egg and stir to incorporate, then the flour.
- Heat a thin film of oil in a large skillet over medium heat until hot. Drop a very small amount of the latke batter into the oil and fry; this will be your test so you can check to see if additional seasoning is needed before frying up the latkes.
ZUCCHINI PANCAKES WITH DILL & FETA | REZEPT | ELLE REPUBLIC
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- Place the shredded zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for 5-10 minutes. Transfer to a clean cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time (or possibly a third time) - You can expect the volume to shrink to about half what it was originally.
- In a large mixing bowl, add the zucchini, leek and eggs. Using a fork, mix well until combined. Add the olive oil, crumbled feta, fresh dill. Season with salt and pepper and mix well. In a small bowl, whisk together the flour and baking powder, then add it to the zucchini-egg mixture and mix again until well combined.
- Place a cast iron skillet or other heavy skillet on the stove and heat 2 tablespoons olive oil over medium heat.
ZUCCHINI CAKES WITH DILL YOGURT DIPPING SAUCE - FEASTING ...
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5/5 (1)Total Time 25 minsCategory AppetizerCalories 173 per serving
- Grate zucchini and potatoes using the large holes in a grater. Grate cheese and onion using the smaller holes on the grater. Set cheese aside and use a kitchen towel or paper towels to squeeze the water out of the grated vegetables.
- After getting as much water out of the vegetables as you can, put the vegetables in a bowl. Add flour, cheese, pepper, salt, egg, and minced garlic. Mix together with a spoon.
- Use your hands to make patties out of the mixture using about 1/4 cup for each one. They will be sticky and wet.
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