Turkish Zucchini Pancakes

This Tuesday I tried out making some Turkish zucchini pancakes. I got this sweet recipe from Epicurious.com.

http://www.epicurious.com/recipes/food/views/TURKISH-ZUCCHINI-PANCAKES-1208

Here's what Epicurious has to say about the recipe:

Ingredients:

1 pound zucchini, trimmed, coarsely grated

2 cups chopped green onions
4 eggs, beaten to blend
1/2 cup all purpose flour
1/3 cup chopped fresh dill or 1 1/2 tablespoons dried dillweed
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup crumbled feta cheese (about 3 ounces)
2/3 cup chopped walnuts (about 3 ounces)

Olive oil

Preparation:

Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.

Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.

Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.

My Comments:

I made a few modifications to this recipe. I grated one yellow zucchini and one green zucchini and used maybe 1 1/2 cups of green onion. Also I used 1/2 C. dill, no pepper, and 4 oz. feta cheese.

These were super delicious, but next time I would cut some of the dill, add more cheese, and use a little more salt and just a pinch of pepper. These were a little more time consuming (total time about 2 hours) than I want most Vegetable Tuesdays to be, but today was fine because I didn't have a lot of homework today so it was pretty chill.

I ate mine with sour cream, which I found improved the experience. A. ate hers with ranch dressing and ate a second one the same way. B. and R. also had these without complaint.

I def. don't see little kids loving these, but for a vegetarian these could be another great vegetable option. Maybe next week we'll branch out of the zucchini.