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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


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