Zucchini Pancakes with Feta Tomato Cream

This is a delicious light dinner or brunch topped with the Feta Tomato Cream sauce below.   Recipe from Good Times January 2012

4 cups coarsely grated zuccini (6 or 1 lb)

1 tsp salt

2 green onions, minced

2 beaten eggs

1 cup buttermilk

2 tbsp vegetable oil

2/3 cup cornmeal

1/2 cup all purpose flour (or gluten free flour)

1 tsp granulated sugar

1/4 tsp each, baking soda and pepper

2 tbsp butter

  • In  colander, toss zucchini with salt, let stand for 20 minutes.  Squeeze out as much liquid as possible; transfer zucchini to bowl. Stir in green onions, eggs, buttermilk, and oil; set aside.
  • In large bowl, whisk together cormeal, flour, sugar, baking soda and pepper.  Pour zucchini mixture over top; stir until just blended.
  • In large non-stick skillet, heat half of the butter over medium heat. Using heaping 2 tbsp batter for each and remaining butter as necessary, fry pancakes, flattening slightly with back of spoon, until bottoms are golden, about 2 minutes.
  • Turn and fry until edges are golden, about 2 minutes.  Place on paper towel-lined baking sheet or plate.
  • Top with Feta Tomato Cream (recipe below).  Makes 4 servings

Feta Tomato Cream

1 cup grape or cherry tomatoes

1/2 cup crumbled feta cheese

1/4 Balkan-style plain yogourt

1 tbsp chopped fresh mint

1 tbsp extra-virgin olive oil

2 tsp lemon juice

pinch each of salt and pepper

  • Quarter tomatoes; place in small bowl.  In food processor blend feta, yogourt, mint, oil, lemon juice, salt and pepper.  Scrape over tomatoes, stir to blend.  Makes 1 1/4 cups.

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