The much anticipated FOOD52 cookbook is making its debut on October 25. On the cover is a beautiful photo of delicious looking zucchini pancakes. I thought that I would offer you my own spin on a zucchini pancake, strongly influenced by the Greek cooking that I enjoyed about a year ago (sigh) mostly on Santorini and Kefalonia. Now zucchini are just about gone; the ones in my garden are looking pretty forlorn. But then, zucchini seem to be accessible all year long from South America, Mexico, Australia and who knows!The pancakes are great as a side dish and perfect as an appetizer if you make miniatures.
Makes 12 3 inch pancakes or many more mini pancakes
. 2 pounds green zucchini, 2 cups after grating and squeezing as much moisture as possible
. 2 large eggs
. 2 tablespoons chives, minced
. 2 tablespoons fresh mint leaves, minced
. 1 tablespoon fresh lemon zest (finely zested)
. 4 tablespoons crumbled Greek feta
. 1 teaspoon dried red pepper flakes
. 4 tablespoons flour
. 1 teaspoon baking powder
. olive oil for frying pancakes
1. Using the large holes on a box grater, shred the zucchini. Line a colander with cheese cloth and put the zucchini in the colander. Sprinkle about a tablespoon of salt and toss the zucchini. Try to extract as much liquid as you can from the shredded zucchini. Pick up the cheesecloth and wring as much more as you can until you feel the zucchini is pretty dry.
2. Add the herbs, pepper flakes and zest. Mix.
3. Add the flour and baking soda and eggs and mix.
4. Pour a very thin layer of olive oil into a frying pan. Using a tablespoon, scoop a heaping spoonful into the pan and flatten the top a little. This should make a 3 inch patty.Repeat until the pan is full. Fry until a nice brown and flip and cook the other side.
5. Set aside on paper towels and finish the rest of the pancakes.
6. Serve alone or with your favorite yogurt (Greek, of course). The sauce should be very simple, like just with some lemon zest or chives, because there are so many flavors going on in the pancakes.