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Zucchini Pancakes Recipe

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This recipe for Zucchini Pancakes, by , is from Family & Friends Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Ciulla
Added: Tuesday, January 6, 2009


3 cups coarsely grated zucchini
salt & pepper as needed
2 cups chopped green onion
4 eggs, lightly beaten
1/2 cup flour
1/3 cup chopped dill
1/3 cup chopped parsley
2 tbsp chopped tarragon
1/2 cup crumbled feta
2/3 cup chopped walnuts
olive oil for pan frying

tzatziki sauce
1/2 cup plain yogurt
1/2 cup sour cream
1/2 cup grated cucumber
1 tsp minced garlic
1 tbsp olive oil
1 tbsp minced fresh mint or dill
1 tsp lemon juice
1/2 tsp grated lemon zest
salt & pepper to taste

Place grated zucchini in colander. Sprinkle with salt and let stand for 30 minutes. Squeeze zucchini to remove as much liquid as possible. Dry zucchini by pressing between several layers of paper towels. In large bowl, combine zucchini, green onions, eggs, flour, dill, parsley, tarragon, salt & pepper until blended. Fold in feta cheese. Fold in walnuts. Preheat oven to 300F to keep pancakes warm as you work. Place baking sheet in oven. Add enough oil to skillet to a depth of about 1/8 inch and heat over med-high heat until surface of oil shimmers. Working in batches, drop heaping tbsp of zucchini mixture into hot oil, leaving room for pancakes to spread as they cook. Fry until golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve immediately with tzatziki sauce.

Tzatziki Sauce
Combine yogurt, sour cream, cucumber grated and squeezed dry, & garlic in processor bowl and puree until smooth. Transfer to bowl and stir in olive oil, dill, lemon, salt & pepper. Makes 1 1/2 cups

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