Zucchini pancakes with garlic and yogurt

4 Servings

Ingredients

Quantity Ingredient
GARLIC & YOGURT MINT TOPPING:
½ cup Plain yogurt
1½ Teaspoons fresh mint, chopped
½ Clove garlic, finely minced
Salt & pepper
3 cups Zucchini, coarsely grated, approx 3 medium
1 tablespoon Garlic, chopped
Salt & pepper
1 Egg, large, slightly beaten
3 tablespoons All-purpose flour
¼ cup Vegetable oil, for frying
Sprig mint, for garnish

Directions

ZUCCHINI PANCAKES

from <<Faye Levy's International Jewish Cookbook>> In these pancakes the delicate green of the zucchini shows through the golden brown crust. The Sephardic style yogurt and mint topping is a refreshing complement.

Mix yogurt with mint & garlic. Season to taste with salt & pepper. Set aside at room temperature.

Combine zucchini, garlic, salt, pepper. Add egg & stir lightly. Stir in flour.

Heat oil in deep, heavy skillet. For each pancake, drop 1 heaping spoon of zucchini mixture into pan. Flatten slightly with back of spoon & fry over medium heat about 2-3 minutes on each side, or until golden brown. Turn very carefully & drain on paper towels. Stir mixture before frying each batch. If all the oil is absorbed, add a little more. Serve hot, with topping & garnished with mint sprigs.

Posted to JEWISH-FOOD digest V96 #79 Date: Sun, 17 Nov 96 10:31:24 CST From: bgl@... (Barbara Leass)

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