Zucchini Pancake By Sabuli Recipe
Feta, Spinach, Green Onions, Dill, Garlic, Yogurt
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Ingredients
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Vegetables
Dairy
Herbs and Spices
Other
Method
Preparation
- 1
Grate Zucchini
Start by washing the zucchini thoroughly. Grate the zucchini using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
- 2
Prepare Spinach and Aromatics
Chop the spinach finely and mince the garlic. Slice the green onions thinly, using both the green and white parts.
- 3
Combine Ingredients
In a large mixing bowl, combine the grated zucchini, chopped spinach, minced garlic, sliced green onions, and feta cheese. Stir well to mix.
Mixing Batter
- 4
Add Dry Ingredients
To the vegetable mixture, add the all-purpose flour, baking powder, salt, black pepper, and dill. Mix until just combined.
- 5
Incorporate Eggs
Crack the eggs into the mixture and stir until well combined and the batter is slightly thick.
Cooking
- 6
Heat the Pan
In a large skillet, heat the olive oil over medium heat. Allow the oil to heat up before cooking the pancakes.
- 7
Cook Pancakes
Scoop about 1/4 cup of the batter into the skillet for each pancake. Flatten slightly with a spatula. Cook for 3-4 minutes until the edges are golden brown, then flip and cook the other side for another 2-3 minutes until browned.
- 8
Repeat Cooking
Repeat the process with the remaining batter, adding more oil to the skillet as needed.
Serving
- 9
Serve Warm
Serve the zucchini pancakes warm with a dollop of yogurt on top and garnish with additional dill if desired.