Zucchini-Feta Pancakes


Crisply ground zucchini and finely slashed mint pair pleasantly with salty feta cheddar and onions right now on the customary flapjack. Presented with a side of harsh cream, this will end up being a dinner time staple, from informal breakfast to dinner.


2 medium zucchini

1/2 tsp salt

3 eggs

3/4 cup crumbled feta

2 green onions finely cleaved

1 tbsp fresh mint finely cleaved

1/3 cup all-reason flour

1 tbsp canola oil

acrid cream optional


Coarsely grind zucchini, either in a nourishment processor or with the huge openings of a crate grater (no compelling reason to strip them). In a medium bowl, mix ground zucchini with salt. Let stand 10 min.

Separate eggs. Whisk egg whites in a huge bowl, utilizing an electric blender on high, until solid, 2 to 3 min. Save.

Move zucchini to a colander and wash well. Utilizing your hands, press out however much of the water as could be expected. Come back to the bowl and blend in egg yolks, feta, green onions, and mint until well-joined. Sprinkle flour over top and blend well. Crease in beaten egg whites.

Warmth oil in a huge non-stick fry dish over medium. Working in groups, include a level, 1/4 cup (60 ml) zucchini blend, smoothing into a hotcake shape. Fill the container with flapjacks. Cook 2 to 3 min for each side or until brilliant. Serve quickly with sharp cream nearby, or keep warm on a rack set over a preparing sheet in a 200⁰F (95⁰C) broiler.

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