Mediterranean Latkes Savory Pancakes Recipes

MEDITERRANEAN LATKES (SAVORY PANCAKES)

Mediterranean Latkes (Savory Pancakes) image

Delicious latkes using up many of the ingredients required for the RSC contest (2004). These are very flavorful and, if made slightly smaller, would be a great appetizer with the dipping sauce. Do not be put off by the long list of ingredients, the recipe is MUCH easier to make than it reads.

Provided by evelynathens

Categories Yam/Sweet Potato

Time 1h40m

Yield 24 latkes (pancakes), 6 serving(s)

Number Of Ingredients 21

Ingredients

1 cup buttermilk
4 ounces cream cheese, room temperature
1 garlic clove, minced very fine
1/2 teaspoon salt (or to taste)
1/3 cup fresh dill, minced
1/2 cup brown rice
1/2 cup lentils
3 cups water
2 cups packed grated zucchini
2 cups packed grated sweet potatoes
1 large onion, minced (about 1 cup)
1 teaspoon salt
8 ounces feta cheese, crumbled
3/4 cup parmesan cheese, grated
3 garlic cloves, minced
1/2 cup fresh parsley, minced
1/3 cup fresh dill, minced
1/3 cup of fresh mint, minced
1 egg
1 cup rye flour or 1 cup all-purpose flour
oil (for frying)

Steps:

Whiz together all sauce ingredients in a mini-blender and pour into a small crock; cover with plastic wrap and refrigerate.
Bring 3 cups water to the boil in a small saucepan; add brown rice and boil for 30 minutes; add lentils and boil for 20 minutes longer (the mixture will look like porridge); allow to cool (mixture will thicken as it cools).
Put minced onion, grated sweet potato and zucchini into a colander and toss with 1 tsp salt; allow to drain for ½ an hour; after half an hour, take handfuls of the vegetable mixture and squeeze as much water out as you can from it.
Place it into a large bowl as you squeeze it dry; add cooled rice/lentil mixture, minced garlic, cheeses, parsley, dill, mint, egg and rye flour; with hands combine very well so that everything is evenly distributed; refrigerate for at least 30 minutes before frying.
Pour enough oil (I used olive) into a large, non-stick skillet to come ¾ of an inch up sides of pan; heat over medium-high heat until small amount of latke mixture put in will immediately come to the surface and fry fairly briskly.
Take about 2 tbsp of latke mixture at a time, shape into a patty that is about 3 inches in diameter and ½ an inch thick; fry 4-5 minutes; after 4-5 minutes, gently turn patty over and fry other side; as patties turn a deep golden-brown, remove from pan and drain on paper towels.
Repeat with remaining latke mixture until all the patties have been fried.
Serve warm or at room temperature with the sauce.

MEDITERRANEAN DUTCH BABY PANCAKE

Mediterranean Dutch Baby Pancake image

Ideal for a light dinner or brunch, enjoy this savory zucchini and olive salad in a light oven-baked shell.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 35m

Number Of Ingredients 10

Ingredients

2 tablespoons butter or margarine
1/2 cup Gold Medal™ all-purpose flour
1/2 cup milk
1/4 teaspoon Italian seasoning
1/4 teaspoon salt
2 eggs
1 teaspoon butter or margarine
2 cups julienne strips zucchini
1 package (4 ounces) feta cheese, crumbled (1 cup)
10 Greek olives, pitted and cut in half

Steps:

Heat oven to 425°F. Heat 2 tablespoons butter in pie plate, 9x1 1/4 inches, in oven about 4 minutes or until hot and bubbly.
Beat flour, milk, Italian seasoning, salt and eggs with hand beater until well blended. Pour into pie plate. Bake uncovered 20 to 25 minutes or until side of pancake is puffed and deep golden brown.
While pancake is baking, melt 1 teaspoon butter in 10-inch skillet over medium heat. Cook zucchini in butter about 2 minutes, stirring frequently, until crisp-tender. Carefully stir in cheese.
Spoon zucchini mixture onto center of pancake. Sprinkle with olives.

Nutrition Facts : Calories 260, Carbohydrate 17 g, Cholesterol 150 mg, Fat 2, Fiber 1 g, Protein 11 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 700 mg

GREEK STYLE SWEET AND SAVORY PANCAKES (TIGANITES)

Greek style sweet and savory pancakes (tiganites) image

A quick to make and very satisfying recipe for light and delicious Greek pancakes.

Provided by Marilena Leavitt

Categories Breakfast, Snack

Time 20m

Yield Makes 20

Number Of Ingredients 11

Ingredients

1¼ cups water, lukewarm
½ tsp. yeast
½-1 tsp. granulated sugar
1½ cup AP flour
½ tsp. sea salt
1 egg
½ cup crumbled Greek Feta cheese (for savory pancakes)
--- olive oil
Toppings:
--- warmed honey
--- chopped walnuts (for sweet pancakes)

Steps:

In a medium bowl, dissolve the yeast and the sugar in the lukewarm water.
To the same bowl, add the flour, the salt, and the egg. Mix well to combine to a smooth batter. Cover with a clean kitchen towel and set the mixture aside for 20 minutes.
After 20 minutes, and if you are making savory pancakes, gently incorporate the crumbled Feta cheese.
Heat a 12"non-stick skillet and add the olive oil. When the oil is hot, but not smoking, spoon about 2 TBSP. of the batter into the pan, forming about a 3" pancake. When the pancakes get a nice color, flip them over. Cook them in batches, about four at a time.
When they are ready, transfer them to a plate lined with paper towels and continue cooking the rest of the pancakes.
Serve the pancakes warm with a drizzle of warm honey. If you make the sweet version, add some chopped walnuts too. My kids like to top these with Nutella or jam as well!

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