This was scheduled to be my new recipe for last week, but the grocery store did not cooperate. For some reason, they didn't have zucchini for the last three weeks. So I have two new recipes to try this week. Last night was feta zucchini pancakes. I've always loved zucchini pancakes, but this jazzed-up version is something special. After the first bite, Ryan proclaimed it a winner and asked that it be put on the regular schedule. They are full of flavor and definitely one of my new favorite ways to cook zucchini!
The recipe was super simple and very quick to make. I paired it with a couple sirloin steaks, roasted potatoes, and corn for a dinner to celebrate the completion of Ryan's first big quiz of the semester.
Feta Zucchini Pancakes
1 cup shredded zucchini
1/4 cup panko bread crumbs
2 green onions, chopped
3 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1 garlic clove, minced
1/4 cup crumbled feta cheese
In a sieve or colandar, drain zucchini to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, and cheese. Heat oil in a large non-stick skillet over medium-low heat. Drop batter by heaping tablespoons into hot oil; press lightly to flatten. Fry in batches until golden brown on both sides.