Zucchini Pancakes with Walnuts and Feta

7 Jun

I just made this recipe for a potluck on Friday and the whole batch was gone in seconds. I wish I would have doubled the recipe to have leftovers for weekend picnics.

  • 1 pound zucchini, peeled and coarsely grated
  • 3 green garlic stems or leeks
  • 4 eggs, beaten to blend
  • 1/2 cup all purpose flour
  • 1/2 cup chopped fresh herbs or 1 1/2 Tablespoons dried herbs (dill, parsley, savory, rosemary)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup crumbled feta cheese (about 3 ounces)
  • 2/3 cup chopped walnuts (about 3 ounces)
  • Olive oil

Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.

Combine zucchini, chopped green onions, 4 eggs, flour, herbs, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.

Zucchini Pancakes on the Griddle

Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.

Recipe altered from epicurious.com

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One Response to “Zucchini Pancakes with Walnuts and Feta”

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  1. Happy Solstice « Fairview Gardens CSA - June 21, 2010

    […] Zucchini Pancakes with Feta and Walnuts […]

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