Every once in a while, we all have one of those great orgasmic-like responses to a certain food. Don’t lie, you know you do. Or maybe it’s just me?
Well, these zucchini pancakes gave me one of those responses.
I have always loved zucchini pancakes, but these aren’t just any old zucchini pancake–these are Turkish. I know, I know, every Turkish grandmother has her own way of making these wonderful little treats, and I know this recipe cannot hold a candle to her’s, BUT it has to be the next best thing.
ABOVE: Turkish Zucchini Pancakes
I added a dallop of plain yogurt for garnish, but you can add sour cream if you want to.
Turkish Zucchini Pancakes (with my adjustments)
1/2 cup chopped green onions
4 eggs, beaten to blend
1/2 cup all purpose flour
1/4 cup chopped fresh dill
1/3 cup chopped fresh parsley
1 teaspoons dried tarragon
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)
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.