Now that the season of many zucchini is upon us, here's a tasty and different way to use them.
2 lb zucchini 1 medium onion, finely diced 1/2 lb feta cheese 2 eggs 1/2c all purpose flour 2 TB olive oil black pepper dash tabasco sauce
Wash and trim but do not peel the zucchini. Coarsely grate and toss in a collander with 1 tsp salt. Let drain for about 30 min. A handful at a time, wrap in a clean towel and squeeze out as much liquid as possible. Transfer to a bowl and add the onion. Put all other ingredients in a food processor and zap to a smooth paste. Mix all together. Heat additional olive oil over medium high heat in a non-stick skillet. Add mixture 1/3-1/2c at a time and flatten into a 5 or 6 inch pancake. Cook, turning once, until browned and crisp on both sides. Serve with sour cream.
-- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
Now that the season of many zucchini is upon us, here's a tasty and different way to use them.
2 lb zucchini 1 medium onion, finely diced 1/2 lb feta cheese 2 eggs 1/2c all purpose flour 2 TB olive oil black pepper dash tabasco sauce
Wash and trim but do not peel the zucchini. Coarsely grate and toss in a collander with 1 tsp salt. Let drain for about 30 min. A handful at a time, wrap in a clean towel and squeeze out as much liquid as possible. Transfer to a bowl and add the onion. Put all other ingredients in a food processor and zap to a smooth paste. Mix all together. Heat additional olive oil over medium high heat in a non-stick skillet. Add mixture 1/3-1/2c at a time and flatten into a 5 or 6 inch pancake. Cook, turning once, until browned and crisp on both sides. Serve with sour cream.
Oooh, thanks Peter! I have all the necessary ingredients (except sour cream, which isn't important to me).
