Zucchini Feta Pancakes

5 from 2 votes

These soft and savory zucchini feta pancakes with lots of herbs are probably one of the tastiest ways of enjoying zucchini.

Prep Time15

Cook Time30

Total Time45

Course: Vegetarian Recipes

Cuisine: American

Servings: large pancakes

Calories: 559kcal

Author: Adina

Batter: Place the flour in a large bowl. Add the eggs, one or two at a time, and mix well. Add the milk and blend until smooth. Cover the bowl and leave to rest for about 15 minutes.
1½ cups all-purpose flour/ 200 g + 8 large eggs + 1 cup cup milk/ 250 ml
Grate zucchini: In the meantime, grate the zucchini finely. Squeeze them by the handful to release the extra liquid.
14 oz zucchini/ 400 g
Add zucchini to the pancake batter, add the crumbled feta cheese, grated garlic, and finely chopped herbs (or pesto) and adjust the taste with salt, pepper, and some nutmeg. Taste the batter to make sure you have enough salt.
4 oz feta cheese/ 180 g + 3 garlic cloves + small bunch of herbs + generously fine sea salt and black pepper + some nutmeg
Cook pancakes: Heat 1 tablespoon oil in the skillet and pour in ¼ of the batter. Turn the heat down to medium-low and cook the pancake for about 3-4 minutes or until lightly browned on the underside.
4 tablespoons oil
Flip gently using a large spatula or with the help of a large plate. Place the plate on top of the pancake, hold it with one hand, and flip the pan with the other hand, so that the pancake will fall on the plate. Gently let the pancake slide from the plate back into the pan and cook it on the other side for another 2-3 minutes or until lightly browned and cooked through.
Keep warm while you cook the other three pancakes.
Serve immediately with a green or tomato-onion salad.

Herbs: For instance, parsley, dill, or chives. You can replace the herbs and garlic with 3-4 teaspoons of pesto.