ingredients
all
3 cups zucchini
packed and grated from about 6 zucchini
salt
to taste
6 tbsp dill
optional chopped
1 bunch scallions
white and green parts finely chopped
1/2 tsp nutmeg
1 1/2 cups feta
crumbled or other type of hard cheese like ricotta salata
4 whole eggs
lightly beaten
pepper
to taste
1 cup flour
plus more if needed
3 whole tomatoes
small or 1 pint cherry tomatoes, finely diced
1 half red onion
finely diced
8 whole Kalamata olives
pitted and chopped
1 whole lemon
used for zest
2 tsp capers
rough chopped
1/2 bunch picked basil
finely chopped
1 clove garlic
minced
2 tbsp balsamic vinegar
salt
to taste
pepper
to taste
2 cups greek yogurt
1 clove garlic
minced
1/2 cup cucumber
grated and peeled
1 tsp red wine vinegar
or lemon juice
1 tbsp extra virgin olive oil
salt
to taste
pepper
to taste
1 whole red bell peppers
quartered, seeded
2 ears corn
fresh husked
1/2 bunch green onions
trimmed
4 tbsp olive oil
divided
1 clove garlic
minced
1 tsp ground cumin
2 tbsp lime juice
1/2 tbsp smoky paprika
salt
to taste
pepper
to taste
2/3 cup cilantro
fresh and chopped
1 whole lime
used for zest
cookware
  • large bowl
  • large skillet
  • box grater
  • fish spatula
  • colander or large strainer
  • fry oil
  • cooling rack
For the Pancakes
1
Lay out a layer of paper towels and spread out grated zucchini.
2
Sprinkle zucchini with salt and let sit for at least thirty minutes and up to an hour. Squeeze out all excess moisture from zucchini.
3
Put drained zucchini in a large bowl with dill, scallions, nutmeg, and feta. Mix to combine.
4
Stir in eggs. Season with salt and pepper. Stir in flour until dough comes together, adding slightly more flour if dough is too wet to form patties.
5
Form dough into 3- to 4-inch patties.
6
Heat olive oil in a large skillet over medium high heat. Fry patties until golden brown on both sides and cooked through but still moist, about 2-3 minutes per side. Serve hot with one of the following sauces alongside.
For the Tomato Relish
7
Combine the tomatoes, red onion, kalamata olives, lemon zest, capers, pickled basil, garlic, and balsamic vinegar in bowl! Season with salt and pepper.
For the Tzatziki
8
Squeeze excess moisture from cucumber. In a small bowl, mix yogurt, garlic, cucumber and vinegar (or lemon juice). Stir in olive oil. Add salt and pepper to taste.
For the Corn Relish
9
Prepare grill (high heat). Brush bell peppers, corn, and green onions with some olive oil.
10
Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown, 5 minutes for green onions, 10 to 15 minutes for bell peppers and corn.
11
Cool slightly. Cut bell peppers and green onions into small dice. Cut corn off cob.
12
Heat 2 tablespoons oil in heavy small skillet over medium-high heat. Add garlic and cumin; sauté until garlic begins to sizzle but does not brown, about 30 seconds.
13
Pour into large bowl; mix in lime juice and smoky paprika. Mix in vegetables. Season to taste with salt and pepper. Cool completely; mix in cilantro and lime zest.
notes
Some other possible toppings are Olive Tapenade, Pesto, Lemon-Chive Cream. So yummy!