Feta Zucchini Pancakes Recipes

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ZUCCHINI FRITTERS WITH FETA AND DILL



Zucchini Fritters with Feta and Dill image

These crispy zucchini fritters make a wonderful starter or side dish, and they're a delicious way to use up your summer zucchini.

Provided by Jennifer Segal, adapted from Cooks Illustrated

Categories     Appetizers

Yield 12 Fritters

Number Of Ingredients 12

1 pound zucchini (about 2 medium), trimmed
1 teaspoon salt
2 large eggs
2 scallions, minced
2 tablespoons minced fresh dill
½ cup crumbled feta cheese
1 medium garlic clove, minced or pressed through a garlic press
¼ teaspoon black pepper
¼ cup all-purpose flour (or cornstarch)
½ teaspoon baking powder
3 tablespoons olive oil, plus more if necessary
Lemon wedges, for serving

Steps:

  • Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
  • Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
  • Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
  • Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition Facts : ServingSize 2 fritters, Calories 152, Fat 11 g, Carbohydrate 8 g, Protein 5 g, SaturatedFat 3 g, Sugar 3 g, Fiber 1 g, Sodium 288 mg, Cholesterol 73 mg

ZUCCHINI PATTIES WITH FETA



Zucchini Patties with Feta image

Provided by Engin Akin

Categories     Cheese     Dairy     Egg     Herb     Onion     Vegetable     Appetizer     Fry     Cocktail Party     Vegetarian     Yogurt     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 18 patties

Number Of Ingredients 12

2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) all purpose flour
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill
1/2 cup (about) olive oil
1/2 cup (about) corn oil
Plain Greek yogurt

Steps:

  • Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.
  • Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.

FETA ZUCCHINI PANCAKES



Feta Zucchini Pancakes image

Guests at our farmhouse bed and breakfast see zucchini in our garden one day and savor it in these moist and flavorful pancakes the next. They make a refreshing side dish and a unique use for excess zucchini.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

4 eggs, separated
4 cups shredded zucchini
1 cup (4 ounces) crumbled feta cheese
1/2 cup finely chopped green onions
1/2 cup all-purpose flour
1 tablespoon chopped fresh mint or 1 teaspoon dried mint
1/2 teaspoon salt
1/4 teaspoon pepper
6 teaspoons vegetable oil, divided

Steps:

  • In a small bowl, beat egg whites until stiff peaks form; set aside. In a large bowl, combine the egg yolks, zucchini, feta cheese, onions, flour, mint, salt and pepper; fold in egg whites. , In a large skillet, heat 2 teaspoons of oil over medium heat; drop four 1/3 cupfuls of batter into skillet. Fry for 2 minutes on each side or until golden brown. Repeat, making two more batches with remaining oil and batter.

Nutrition Facts : Calories 285 calories, Fat 17g fat (6g saturated fat), Cholesterol 228mg cholesterol, Sodium 638mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.

HEALTHY ZUCCHINI PANCAKES



Healthy Zucchini Pancakes image

Fun and flavorful, these rustic veggie pancakes make a wonderfully versatile side dish. They're also a great solution for what to do with all your extra zucchini! -Diana Johnson, Auburn, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 pancakes.

Number Of Ingredients 9

1 cup shredded zucchini
1/4 cup panko bread crumbs
2 green onions, chopped
1 egg
3 tablespoons minced fresh parsley
1 tablespoon snipped fresh dill
1 garlic clove, minced
1/4 cup crumbled feta cheese
3 teaspoons olive oil, divided

Steps:

  • In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese., Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.

Nutrition Facts : Calories 91 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 104mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

ZUCCHINI-FETA PANCAKES TOPPED WITH SOUR CREAM



Zucchini-Feta Pancakes Topped with Sour Cream image

These pancakes are crispy and salty on the outside while being soft on the inside.

Provided by Rachel Gurk

Categories     Sides & Vegetables

Time 45m

Number Of Ingredients 10

4 cups (1 lb) grated zucchini
Salt and freshly ground black pepper
2/3 cup all purpose flour
1 teaspoon baking powder
1 cup crumbled feta cheese
4 large eggs, separated
½ cup thinly sliced green onions
2 tablespoons chopped parsley
3 tablespoons olive oil
Sour cream, for serving

Steps:

  • Put the zucchini in a fine-mesh sieve, sprinkle with 2 tsp salt, and let stand for 15-30 minutes. Squeeze out any excess liquid.
  • In a small bowl, stir together the flour, baking powder, ¼ teaspoon pepper, and 1 teaspoon salt.
  • In a separate medium sized bowl, stir together the zucchini, feta, egg yolks, green onions, and parsley. Stir in the flour mixture.
  • In a clean bowl, beat the egg whites to soft peaks. Fold into the zucchini mixture.
  • In a frying pan over medium heat, warm the olive oil. Drop 4 spoonfuls of batter into the pan, spreading them out slightly with your spoon so they are thin and round.
  • Fry until crisp, about 1 1 /2 minutes per side. Transfer to paper towels, season with salt, and keep warm.
  • Add more oil to the frying pan and fry the remaining batter.
  • Serve topped with the sour cream.

Nutrition Facts : ServingSize 2 pancakes, Calories 190 kcal, Carbohydrate 13 g, Protein 8 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 311 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g

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