Published August 17, 2010
Makes 6 servings as an appetizer
Ingredients
• 1 pound zucchini, shredded
• 3/4 teaspoon salt (divided)
• 1/2 cup plain Greek yogurt
• 3 tablespoons chopped mint leaves
• 1 small garlic clove, pressed
• 1 egg, lightly beaten
• 1/2 cup crumbled feta cheese (3 ounces)
• 1/2 cup thinly sliced green onions (4 to 6 green onions)
• 3 tablespoons all-purpose flour
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil, for frying
Instructions
Place zucchini in a cheesecloth-lined strainer, and toss with 1/2 teaspoon salt. Let sit 20 minutes, then twist to wring out all possible liquid.
Meanwhile, mix together the yogurt, mint, garlic and remaining 1/4 teaspoon salt; set aside.
Place the drained zucchini in a bowl and toss with the egg, feta, green onions, flour and pepper. In a skillet, heat 1/4 inch oil over medium heat. When hot (drop a bit of zucchini in to test; if it sizzles, it’s hot), make pancakes using a 1/4-cup measuring cup filled three-quarters full (3 tablespoons) with zucchini mixture. Press down lightly, if needed, to form chubby pancakes 2 1/2 inches in diameter. Cook until well-browned, about 7 minutes, then flip and cook on the other side. When pancakes are lightly browned on the second side, remove and place on a plate lined with paper towels to drain. Repeat with the remaining batter, adding more oil to the pan if needed. The pancakes will be delicate while hot, but will firm up upon standing. Serve with a hefty dollop of the yogurt topping.
To make in advance, place the cooked and cooled pancakes in the freezer for 1 hour, until par-frozen. Stack in a sealed container. To reheat, place a tray of the frozen pancakes in a preheated 350-degree oven (no need to thaw first), and cook until they begin to sizzle (10 minutes). Serve with the yogurt topping.