This zucchini pancake recipe is inspired by a popular dish in Turkey called mucver (pronounced moosh-vair).
This version is slightly different, with the addition of crumbled feta cheese and fresh dill. I also added grated carrots, fresh thyme, lemon zest and honey.
I think zucchini pancakes should be the size of a traditional American pancake, so I made them twice as big as the recipe called for, using ¼ cup batter for each one. For appetizers, you could make them smaller, and they'd be perfect as two-bite pancakes. (Use 1 tablespoon batter each.)
For this recipe, you will need about three large zucchini and two large carrots. Measure after you shred the vegetables, and squeeze out any excess moisture.
The original New York Times recipe says to make sure the zucchini is well drained before mixing all the ingredients. This ensures a crispy but tender pancake every time.
My recipe removes the seeds in the middle to keep the pancake from becoming too mushy. Use your food processor shredder to make easy work of grating the zucchini and carrots. A box grater will work just fine, too.
If your zucchini is ultra-fresh, leave the skin on, as the green color will make beautiful pancakes with the orange carrots. Serve with whipped feta and yogurt sauce at the table. Add a drizzle of honey over the top, if you like.
Contact Lorraine Fina Stevenski at email@example.com.
Turkish Feta Zucchini and Carrot Pancakes
3 cups shredded zucchini
1 cup shredded carrots
3 large eggs, beaten
½ cup all-purpose flour
½ teaspoon fine sea salt
½ teaspoon freshly grated black pepper
1 tablespoon olive oil
1 cup crumbled feta cheese
½ cup finely chopped green onions, white and green parts
2 tablespoons fresh thyme leaves
1 tablespoon fresh Italian parsley, finely minced
1 tablespoon honey
Zest of 1 lemon
1 teaspoon baking powder
¼ cup canola oil, or more if needed
For the sauce:
1 cup plain Greek yogurt
½ cup crumbled feta cheese
Zest of 1 lemon
1 tablespoon honey, or more to top and serve
¼ cup finely minced green onions, white and green parts
1 tablespoon finely minced Italian parsley
Cut each zucchini in half lengthwise. With a small spoon, scoop out the seeds in the middle and discard. Wipe dry with a paper towel. Grate the zucchini with a box grater or food processor grating blade. Remove to a paper towel and squeeze out the excess moisture. Place in a large mixing bowl.
Peel and grate the carrots, then add to the mixing bowl.
Set a rack in a half-sheet pan for the pancakes. To the mixing bowl with the zucchini and carrots, stir in the beaten eggs with a fork and mix well. Stir in the flour, salt, pepper, olive oil, feta, green onions, thyme, parsley, honey and lemon zest, mixing well. Add the baking powder and then mix well again. Use the batter immediately or the zucchini will become too watery.
In a 12-inch nonstick skillet, add the canola oil and heat on high until shimmering. Place heaping ¼-cup scoops of batter in the pan, about four per batch, separated by at least 1 inch. Slightly flatten each pancake.
Shallow fry on each side until nicely browned and puffed. Add more oil if needed and repeat with the remaining batter. Place the cooked pancakes on the rack in the sheet pan. Serve hot or keep warm in the oven until ready to serve.
Make the sauce: To the bowl of a small food processor, add the yogurt, feta, lemon zest and honey. Process just until smooth. Remove to a serving bowl and stir in the green onions and parsley. Cover and refrigerate until ready to serve. You can drizzle more honey over the top when ready to serve.
Makes about 10 pancakes and 1 ½ cups sauce.
Source: Lorraine Fina Stevenski