Name: Zucchini Pancakes with Garlic and Yogurt
Ingredients: GARLIC & YOGURT MINT TOPPING:; 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 tb Garlic, chopped; Salt & pepper; 1 Egg, large, slightly beaten; 3 tb All-purpose flour; 1/4 c Vegetable oil, for frying; Sprig mint, for garnish

We must depend upon the Spirit in our preparations. Is this the fact with us all? Are you in the habit of working your way into the meaning of texts by the guidance of the Holy Spirit? Every man that goes to the land of heavenly knowledge must work his passage thither; but he must work out his passage in the strength of the Holy Spirit, or he will arrive at some island in the sea of fancy, and never set his foot upon the sacred shores of the truth. You do not know the truth, my brother, because you have read "Hodge's Outlines", or "Fuller's Gospel worthy of all Acceptation"; or "Owen on the Spirit", or any other classic of our faith. You do not know the truth, my brother, merely because you accept the Westminster Assembly's Confession, and have studied it perfectly. No, we know nothing till, we are taught, of the Holy Ghost, who speaks to the heart rather than to the ear.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables	Jewish		4	Servings

INGREDIENTS

		GARLIC & YOGURT MINT TOPPING:
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	tb	Garlic, chopped
		Salt & pepper
1		Egg, large, slightly beaten
3	tb	All-purpose flour
1/4	c	Vegetable oil, for frying
		Sprig mint, for garnish

INSTRUCTIONS

ZUCCHINI PANCAKES
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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