Yid.Dish: Zucchini Pancakes

By Leah Koenig

Published June 30, 2005.

1 ½ pounds zucchini

6 scallions, thinly sliced

¼ cup chopped fresh dill or 1 tablespoon dried dill

8 ounces low-fat feta cheese

1 teaspoon paprika

½ cup whole wheat pastry flour

3 eggs, beaten

Olive oil for frying


1) Grate the zucchini coarsely. (A food processor works well.) Add the scallions, dill, cheese, paprika, flour and eggs.

2) Heat the olive oil in a large skillet. (I use a non-stick pan.) Drop the zucchini mixture by large tablespoons and spread them out to make thin patties. Cook until crisp and brown on both sides.

Makes about 24 small pancakes.

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