Mediterranean crispy zucchini pancakes

🥒 Mediterranean Crispy Zucchini Pancakes

Ingredients:

• 3 medium zucchinis (about 4 cups grated)

• 1 tsp salt (to draw out water)

• 2 eggs, lightly beaten

• ½ cup feta cheese, crumbled

• 2 green onions, finely chopped

• 2 cloves garlic, minced

• ¼ cup fresh parsley, chopped

• 2 tbsp fresh dill (or mint), chopped

• ½ tsp black pepper

• ½ tsp dried oregano

• ½ cup all-purpose flour (or chickpea flour for gluten-free)

• ¼ cup breadcrumbs (panko for extra crispiness)

• Olive oil, for frying

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Yogurt-Dill Sauce (optional but recommended):

• 1 cup Greek yogurt

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 tbsp fresh dill or mint, chopped

• 1 small garlic clove, grated

• Pinch of salt & pepper

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Instructions:

1. Prepare the zucchini

   • Grate zucchinis and place in a colander.

   • Sprinkle with 1 tsp salt, mix, and let sit for 10 minutes.

   • Squeeze out as much liquid as possible using a clean towel or cheesecloth. (This is key for crispiness!)

2. Mix the batter

   • In a large bowl, combine zucchini, eggs, feta, green onions, garlic, parsley, dill, black pepper, and oregano.

   • Stir in flour and breadcrumbs until mixture holds together (should be thick, not runny).

3. Fry the pancakes

   • Heat olive oil in a skillet over medium-high heat.

   • Drop about 2 tbsp of mixture for each pancake, flattening slightly.

   • Fry 2–3 minutes per side until golden and crispy.

   • Drain on paper towels.

4. Make the yogurt sauce

   • Mix all sauce ingredients in a bowl until creamy and smooth.

5. Serve

   • Serve pancakes warm with yogurt-dill sauce and a squeeze of lemon.

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✅ Tips:

• For extra crunch, use half chickpea flour + half breadcrumbs.

• Can be baked at 200°C (400°F) for 20 minutes (flipping halfway) if you prefer less oil.

• Delicious as an appetizer, side dish, or even in pita wraps with hummus.