Fun and flavorful, these rustic veggie pancakes make a wonderfully versatile side dish. They’re also a great solution for what to do with all your extra zucchini!
What You Need:
(Makes: 8 pancakes or 4 servings)
1 cup of shredded zucchini
1/4 cup of panko (Japanese) bread crumbs
2 green onions, chopped
3 tablespoons of fresh parsley, minced
1 tablespoon of snipped fresh dill
1 garlic clove, minced
1/4 cup of crumbled feta cheese
3 teaspoons of olive oil, divided
STEP 1) In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese.
STEP 2) Over medium-low heat; warm 1 & 1/2 teaspoons of the oil, in a large nonstick skillet. Drop batter by heaping tablespoonful’s into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.
STEP 3) Enjoy!