- 2 ounces coarsely grated zucchini
- Salt, as needed
- 1 cup chopped onion
- 4 large eggs, lightly beaten
- 3 ounces all-purpose flour
- 1/2 ounce chopped dill
- 1/2 ounce chopped flat leaf parsley
- Chopped tarragon (optional)
- Freshly ground black pepper
- 3 ounces crumbled feta cheese
- 2 1/2 ounces chopped toasted pine nuts (optional)
- 2 cups olive oil for pan frying
- 1/2 c plain yogurt
- 1/2 c sour cream
- 1/2 c grated cucumber, squeezed dry
- 1 tsp. minced garlic or garlic scapes
- 1 tbs. extra-virgin olive oil
- 1 tablespoon chopped mint or dill
- 1/2 teaspoon lemon juice
- 1 teaspoon lemon zest
- Salt, as needed
- Fresh ground black pepper as needed
- Combine the yogurt, sour cream, cucumber, and garlic in a food processor and puree until smooth.
- Transfer to a bowl and fold in the olive oil, mint or dill, lemon juice, and zest. Stir until combined and season to taste with salt and pepper. Keep refrigerated until ready to serve.
- Place the grated zucchini in colander. Sprinkle with salt and let stand for 30 minutes. Squeeze the zucchini to remove as much liquid as possible. Dry the zucchini by pressing it between several layers of paper towels.
- In a large bowl, combine the zucchini, onions, eggs, flour, dill, parsley, tarragon, salt, and pepper until evenly blended. Fold in the feta cheese. (The pancake mixture can be prepared up to 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold the pine nuts into the zucchini mixture.
- Preheat the oven to 300°F to keep the pancakes warm as you work. Place a baking sheet in the oven.
- Add enough oil to a large skillet to come to a depth of about 1/8 inch, and heat the oil over medium-high heat until the surface of the oil shimmers. Working in batches, drop heaping tablespoons of the zucchini mixture into the hot oil, leaving enough room for the pancakes to spread as they cook. Fry until the pancakes are golden brown and cooked through, about 3 min. per side.
- Transfer each batch of pancakes to the baking sheet in the oven to keep warm. Serve immediately with the tzatziki sauce.
Source: Adapted from Culinary Institute of America