Monday, September 19, 2011

Zucchini-Feta Pancakes Topped With Sour Cream

You know, there are some foods that I just can't make when my husband is home. And seeing that these are called pancakes and yet are nothing like the traditional pancake, I knew there would be no way he'd be interested in eating them. So, Genevieve and I made them for lunch. Just the two of us. She made sure to let me know that we needed to save some for the boys, but half way through eating her first one, she stated that the boys didn't need any. She loved them and so did I. We halved the recipe and ate them all. Delicious!

Recipe from Williams-Sonoma's Cooking from the Farmer's Market

Here's what you'll need:

4 cups grated zucchini

salt and pepper

2/3 cup all-purpose flour

1 tsp. baking powder

1 cup crumbled feta cheese

4 large eggs, separated

1/2 cup thinly sliced green onions

2 Tablespoon chopped flat leaf parsley or 2 teaspoons dried parsley

1 Tablespoon chopped fresh mint (I omitted this)

olive oil for frying

Sour cream for serving

Put the zucchini in a strainer set over a bowl. Sprinkle with 2 tsp. salt and let stand for 15 minutes. Squeeze out any excess liquid. In a bowl, stir together the flour, baking powder, 1/4 tsp pepper and 1 tsp salt. In another bowl, stir together the zucchini, feta, egg yolks, green onions, parsley, and mint. 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 and fry the pancakes until crisp, about 2 minutes per side. Keep warm while cooking remaining pancakes. Serve topped with sour cream. The melted feta really makes them delicious. Enjoy!

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