Wednesday, May 26, 2010

Zucchini Pancakes

Speaking of vegetarian, we made these zucchini pancakes as a side dish the other night--delicious and nice change of pace from our normal starch.  The recipe comes from Epicurious.com but we modified it quite a bit. These tasty little treats go well with anything but especially chicken and fish. They would make a nice, light dinner served with a big, bright salad.
Zucchini Pancakes
Ingredients
Makes 12-20 pancakes
1 pound zucchini, trimmed, coarsely grated
1 and half cups green onions, thinly sliced
2 eggs, beaten to blend
1/2 cup all purpose flour
1 cup fresh parsley, finely chopped
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
1/2 teaspoon ground pepper
2/3 cup crumbled feta cheese (about 3 ounces)
Olive oil


Preparation
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, 2 eggs, flour, 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.)

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.

Tips and Tidbits
These reheat great. Either in the microwave or if you want to crisp them up a bit put them in a 300-degree oven on a cookie sheet covered in aluminum foil for about 1o minutes.

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