Zucchini Pancakes With Sumac Yogurt
My tweaks were about saving time. I didn't peel the zucchini. I didn't plan ahead, so I didn't have time to strain the zucchini for four hours. I just squeezed them in a dish towel (it took two to get the water out) and went with it, and had zero problems. I also used garlic powder instead of fresh garlic, just because I was in a hurry, but would normally use fresh. And I cooked them in a little butter in a nonstick pan, instead of oil in cast iron. Dipped in seasoned yogurt, they were delicious and crazy fast.
- 3 medium-sized zucchini
- 2 teaspoons kosher salt
- butter as needed for pan
- 3 eggs
- 1/2 cup all-purpose flour
- 2 cloves garlic, crushed or minced
- 1 teaspoon cayenne
- 1/2 teaspoon onion powder
- a few spoonfuls of yogurt
- sumac to taste
- spike seasoning to taste
Grate the zucchini. Bundle the shreds into a clean kitchen towel and squeeze as much of the water out as you can. You will probably go through two kitchen towels.
When you're ready to cook the pancakes, preheat the oven to 200F.
Heat the butter in a nonstick pan over medium heat. Transfer the zucchini to a mixing bowl. Add the eggs and mix, then the flour and mix. Stir in the salt, garlic, cayenne, and onion powder.
Add the zucchini batter to the pan in spoonfuls.. Let the pancakes cook for 3-4 minutes or until golden on each side, and line a plate with paper towels for draining.
After each batch of pancakes has drained slightly, transfer them to a baking sheet and put them in the oven to keep warm and crisp-up. Serve immediately with the yogurt dip (instructions to follow) after the batches are complete.
For the yogurt dip, just stir in a generous pinch of sumac and spike seasoning to taste.photo by Helen Cobb