Saturday, August 8, 2009

Zucchini Pancakes with Mint and Feta Cheese

I sampled these today at the Downtown Farmers Market complements of Viking Cooking School. They were delicious and reminded me that I made zucchini pancakes before. Mine weren't quite as delicious as these.

2 1/2 pounds green or golden zucchini
2 large eggs
1/2 cup crumbled feta cheese
1/2 coup dry, unseasoned, breadcrumbs
1/4 cup all purpose flour
1 bunch scallions (white part and 2 inches of greens), slivered
2 cloves garlic, minced
1/2 cup chopped fresh parsley
3 tablespoons chopped fresh mint or 1 1/2 tablespoons chopped fresh marjoram
salt and ground black pepper to taste

Shred the zucchini using a grater or food processor. Sprinkle with salt and let sit for 5 min. Rinse the squash and squeeze out the excess liquid. Combine the remaining ingredients in a large mixing bowl. Add the squash to the batter and combine. In a large skillet heat 2 tablespoons olive oil. Drop in the batter using 1/4 cup for a four inch cake. Fry over medium heat until golden brown on the bottom (about 4 minutes). Turn and brown the second side. Then, Enjoy!

Variation: Use Parmesan cheese or Cheddar cheese instead of feta and omit the mint.

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