Zucchini pancakes get a feta twist for a summer delight
Summer is the time for light and delicious dishes, and zucchini pancakes are perfect for lunch or dinner. They are simple to prepare, and you only need a few essential ingredients to make them. However, if you want your zucchini pancakes to be delicious and flavorful, add one surprising ingredient to the batter — feta cheese!
Even though you can buy zucchini all year round, it tastes best in summer. Many of us have known and loved zucchini pancakes for years, but sometimes, it's worth adding something new to enhance their flavor. Introducing just one additional ingredient can completely transform this classic dish. See for yourself how feta can add boldness to your zucchini pancakes.
Zucchini pancakes with feta - a simple recipe
Ingredients (for about 3 servings):
- 3 medium zucchinis
- 1 onion
- 1 carrot
- 2 eggs
- 1.75 ounces of feta cheese
- 1/2 bunch of dill
- 2 tablespoons of all-purpose flour
- Salt and pepper to taste
- Oil or clarified butter for frying
How to make zucchini pancakes with feta?
- Grate the zucchini on a coarse grater and squeeze out the excess juice.
- Add the feta, eggs, flour, onion, dill, salt, and pepper to the zucchini.
- Mix all the ingredients thoroughly.
- Heat a pan with oil and use a spoon to place portions of the batter onto the pan.
- Fry the pancakes on both sides until golden brown.
Zucchini pancakes with feta taste great with a sour cream or ketchup dollop. They can also be served with a yogurt-garlic sauce, tzatziki dip, or stew.
Additional tips:
- Add other vegetables to the batter, such as bell peppers or mushrooms.
- Instead of all-purpose flour, you can use spelt, buckwheat, or gluten-free flour.
- Zucchini pancakes with feta can be frozen. After defrosting, the pancakes will be slightly less crispy but still delicious.
Zucchini pancakes with feta are an excellent way to use seasonal vegetables and make a delicious meal for the whole family.
