Zucchini Feta Pancakes Topped With Sour Cream Recipes

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TURKISH ZUCCHINI PANCAKES



Turkish Zucchini Pancakes image

Categories     Herb     Vegetable     Side     Vegetarian     Ramadan     Feta     Walnut     Zucchini     Pan-Fry     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 20

Number Of Ingredients 12

1 pound zucchini, trimmed, coarsely grated
2 cups chopped green onions
4 eggs, beaten to blend
1/2 cup all purpose flour
1/3 cup chopped fresh dill or 1 1/2 tablespoons dried dillweed
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
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

Steps:

  • 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, chopped dill, parsley, tarragon, 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.
  • 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.

ZUCCHINI PANCAKES WITH SAUCE OR A SOUR CREAM TOPPING !



Zucchini Pancakes With Sauce or a Sour Cream Topping ! image

This can be used for a summertime side dish, but also a great looking pancake to add to your brunch menu. It's very easy to make & they come out very moist! I tried it and enjoyed the lightness in this dish and it is a welcome dish to have on those hot summer days!

Provided by Poker

Categories     Vegetable

Time 19m

Yield 3 serving(s)

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 cup grated parmesan cheese
1/2 teaspoon dried oregano
salt & pepper
1 1/2 cups of fresh raw zucchini
1 egg, beaten
2 tablespoons chopped onions
2 tablespoons mayonnaise
2 tablespoons butter or 2 tablespoons margarine
sour cream (optional)

Steps:

  • In a small bowl; combine the flour, parmesan cheese, oregano, salt and pepper.
  • Combine the zucchini, egg, onion, & mayonnaise.
  • Stir into dry ingredients until well blended.
  • In a large skillet, melt butter.
  • Drop zucchini mixture by cupfuls into skillet; press lightly to flatten.
  • Fry until golden brown, about 2 minutes on each side.
  • Drain on paper towels.
  • Serve with these toppings of your choice:.
  • Your favorite spaghetti sauce & parmesan cheese or the sour cream.

FETA ZUCCHINI PANCAKES



Feta Zucchini Pancakes image

Guests at our farmhouse bed and breakfast see zucchini in our garden one day and savor it in these moist and flavorful pancakes the next. They make a refreshing side dish and a unique use for excess zucchini.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

4 eggs, separated
4 cups shredded zucchini
1 cup (4 ounces) crumbled feta cheese
1/2 cup finely chopped green onions
1/2 cup all-purpose flour
1 tablespoon chopped fresh mint or 1 teaspoon dried mint
1/2 teaspoon salt
1/4 teaspoon pepper
6 teaspoons vegetable oil, divided

Steps:

  • In a small bowl, beat egg whites until stiff peaks form; set aside. In a large bowl, combine the egg yolks, zucchini, feta cheese, onions, flour, mint, salt and pepper; fold in egg whites. , In a large skillet, heat 2 teaspoons of oil over medium heat; drop four 1/3 cupfuls of batter into skillet. Fry for 2 minutes on each side or until golden brown. Repeat, making two more batches with remaining oil and batter.

Nutrition Facts : Calories 285 calories, Fat 17g fat (6g saturated fat), Cholesterol 228mg cholesterol, Sodium 638mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.

ZUCCHINI FRITTERS WITH SOUR CREAM SAUCE



Zucchini Fritters With Sour Cream Sauce image

adapted from smitten kitchen! love her :) These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you're ready to use them, simply spread them out on a tray in a 325 degree oven until they're hot and crisp again.

Provided by sofie-a-toast

Categories     Vegetable

Time 25m

Yield 10 fritters

Number Of Ingredients 16

1 lb about 2 medium zucchini
1 teaspoon coarse salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1/2 teaspoon fresh ginger
1 garlic clove, minced
1/4 teaspoon lemon zest
1 large egg, lightly beaten
fresh ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
oil, of your choice for frying
1 cup sour cream, full-fat yogurt or 1 cup plain full-fat yogurt
1 -2 tablespoon lemon juice
1/4 teaspoon lemon zest
1 pinch salt
1 teaspoon honey

Steps:

  • Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I'm convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.
  • In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You'll be shocked (I was!) by the amount of liquid you'll lose, but this is a good thing as it will save the fritters from sogginess.
  • Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, ginger, garlic, lemon zest, and egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.
  • In a large heavy skillet - cast iron is dreamy here - heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don't become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
  • For the topping, if using, stir together the sauce ingredients and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.

ZUCCHINI PATTIES WITH FETA



Zucchini Patties with Feta image

Provided by Engin Akin

Categories     Cheese     Dairy     Egg     Herb     Onion     Vegetable     Appetizer     Fry     Cocktail Party     Vegetarian     Yogurt     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 18 patties

Number Of Ingredients 12

2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) all purpose flour
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill
1/2 cup (about) olive oil
1/2 cup (about) corn oil
Plain Greek yogurt

Steps:

  • Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
  • Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.

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