| 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)
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”