| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Jewish | 4 | Servings | |
INGREDIENTS
| GARLIC & YOGURT MINT | ||
| 1/2 | c | Plain yogurt |
| 1 1/2 | Teaspoons fresh mint | |
| chopped | ||
| 1/2 | Clove garlic, finely minced | |
| Salt & pepper | ||
| 3 | c | Zucchini, coarsely grated |
| approx 3 medium | ||
| 1 | T | Garlic, chopped |
| Salt & pepper | ||
| 1 | Egg, large slightly beaten | |
| 3 | T | All-purpose flour |
| 1/4 | c | Vegetable oil, for frying |
| Sprig mint, for garnish |
INSTRUCTIONS
TOPPING:
from <<Faye Levy's International Jewish Cookbook>> In these pancakes
the delicate green of the zucchini shows through the golden brown
crust. The Sephardic style yogurt and mint topping is a refreshing
complement. Mix yogurt with mint & garlic. Season to taste with salt &
pepper. Set aside at room temperature. Combine zucchini, garlic,
salt, pepper. Add egg & stir lightly. Stir in flour. Heat oil in
deep, heavy skillet. For each pancake, drop 1 heaping spoon of
zucchini mixture into pan. Flatten slightly with back of spoon & fry
over medium heat about 2-3 minutes on each side, or until golden
brown. Turn very carefully & drain on paper towels. Stir mixture
before frying each batch. If all the oil is absorbed, add a little
more. Serve hot, with topping & garnished with mint sprigs. Posted to
JEWISH-FOOD digest V96 #79 Date: Sun, 17 Nov 96 10:31:24 CST From:
bgl@leass.PCC.COM (Barbara Leass)
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“When praying, don’t give God instructions – just report for duty.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 219
Calories From Fat: 143
Total Fat: 16.2g
Cholesterol: 48.3mg
Sodium: 224.9mg
Potassium: 525.1mg
Carbohydrates: 13.5g
Fiber: 3.3g
Sugar: 4.9g
Protein: 7.4g