News

Yid.Dish: Zucchini Pancakes

Image by JCarrot

By Leah Koenig 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.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

— Rachel Fishman Feddersen, Publisher and CEO