Zucchini pancakes with garlic and yogurt
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| GARLIC & YOGURT MINT TOPPING: | ||
| ½ | cup | Plain yogurt |
| 1½ | Teaspoons fresh mint, chopped | |
| ½ | Clove garlic, finely minced | |
| Salt & pepper | ||
| 3 | cups | Zucchini, coarsely grated, approx 3 medium |
| 1 | tablespoon | Garlic, chopped |
| Salt & pepper | ||
| 1 | Egg, large, slightly beaten | |
| 3 | tablespoons | All-purpose flour |
| ¼ | cup | Vegetable oil, for frying |
| Sprig mint, for garnish | ||
Directions
ZUCCHINI PANCAKES
from <<Faye Levy's International Jewish Cookbook>> In these pancakes the delicate green of the zucchini shows through the golden brown crust. The Sephardic style yogurt and mint topping is a refreshing complement.
Mix yogurt with mint & garlic. Season to taste with salt & pepper. Set aside at room temperature.
Combine zucchini, garlic, salt, pepper. Add egg & stir lightly. Stir in flour.
Heat oil in deep, heavy skillet. For each pancake, drop 1 heaping spoon of zucchini mixture into pan. Flatten slightly with back of spoon & fry over medium heat about 2-3 minutes on each side, or until golden brown. Turn very carefully & drain on paper towels. Stir mixture before frying each batch. If all the oil is absorbed, add a little more. Serve hot, with topping & garnished with mint sprigs.
Posted to JEWISH-FOOD digest V96 #79 Date: Sun, 17 Nov 96 10:31:24 CST From: bgl@... (Barbara Leass)