Yid.Dish: Zucchini Pancakes

Image: JCarrot

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.

Written by

Leah Koenig

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Yid.Dish: Zucchini Pancakes

Thank you!

This article has been sent!