 |
Prep Time: 15 Minutes Cook Time: 24 Minutes |
Ready In: 39 Minutes Servings: 8 |
|
A yummy summer side for those extra zucchini. The recipe calls for feta, but I used a small chunk of chevre, instead. From Chatelaine, July 2011. Ingredients:
2 teaspoons oil |
2 zucchini, grated |
1/2 teaspoon salt |
2 eggs |
1/2 cup flour |
2 tablespoons fresh dill, chopped |
1/2 cup feta, crumbled |
2 green onions, sliced |
Directions:
1. Combine zucchini and salt. Let stand 10 minutes in a colander.
2. Whisk eggs, flour and dill in medium bowl. Squeeze zucchini very well, discarding any liquid. Stir zucchini into egg mixture with feta (I used a small chunk of chevre) and green onions. Season with pepper.
3. Jeat a large, non-stick skillet over medium. Add oil, then drop 1/4-cup portions of the mixture onto the skillet. Three portions should fit in a large pan. Gently press cakes down the the back of a spoon until they are about 3 inches wide. Cook until golden, about 4 minutes per side.
|
|