Yid.Dish: Zucchini Pancakes

By Leah Koenig

Published June 30, 2005.
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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

JCarrot

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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