Zucchini Pancakes with Feta Cream
User Reviews
5
-
Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
24
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Calories
27 kcal
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Cuisine
Australian
Zucchini Pancakes with Feta Cream
Description
This recipe uses grated zucchini squeezed dry to keep the pancake batter thick but not watery. The batter includes green onions, egg, baking powder, salt, pepper, and crumbled feta for a slightly salty and creamy element. The mixture is spooned into hot oil and fried until the edges are golden and set, producing pancakes that hold together well without becoming greasy.
The feta cream topping is a simple blend of crumbled feta and sour cream, offering a smooth contrast to the crisp pancakes. Serving the pancakes cool or at room temperature allows the feta cream to rest on top without melting away quickly, maintaining the intended balance of flavors and textures.
This dish is suited to those wanting a vegetable-forward dish with creamy and savory notes from the feta. It pairs nicely with light salads or can be served as a snack or side dish.
Ingredients
- 1 zucchini
- 1 green onion
- ⅓ cup feta cheese
- 1 egg
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon oil plus more if needed
For the Feta Cream
- ⅓ cup feta cheese
- 3 tablespoon sour cream
Instructions
- Grate the zucchini using a small hole box grater or the small grating tool on your food processor.
- Place the grate zucchini into a sieve and squeeze as much moisture out as you can. Set aside to drain further whilst you finish the batter.
- Finely chop the green onion and place it in a mixing bowl.
- Crumble over the feta.
- Add in the egg, flour, baking powder salt and pepper and then stir to combine.
- Add the drained zucchini and stir together to form a thick batter.(It should stay on a spoon when tipped)
- Heat the oil in a large heavy fry pan, then fry tablespoon amounts of the mixture until golden and set around the edges, flip and cook for a further minute.
- Remove the first lot of fritters to a plate and repeat until all the mixture has been used up.
To make the Feta cream:
- Finely crumble the feta into a small bowl. Mix in the sour cream until you have a smooth cream.
To serve:
- Allow the fritters to cool (room temp is perfect) then top with a small teaspoon of the feta cream and garnish with chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 27 kcal
% Daily Value*
| Calories | 27kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Cholesterol | 11mg | 4% |
| Sodium | 85mg | 4% |
| Potassium | 38mg | 1% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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