Zucchini Pancakes

How to make Zucchini Pancakes With Blistered String Beans and Yogurt
Zucchini Pancake Recipe by Jessica Koslow

Total Time: 30 minutes Serves: 4
zucchini pancake
1 pound zucchini, peeled and coarsely grated
4 large eggs, beaten
2 tablespoons chopped oregano
2 tablespoons chopped mint
5 tablespoons chickpea flour
Kosher salt and freshly ground black pepper
5 tablespoons olive oil, plus extra as needed
¾ pound green or yellow string beans, ends trimmed
2 tablespoons chopped parsley
Juice of ½ lemon, plus 1 lemon cut into wedges, for serving
1 tablespoon sumac (optional)
½ cup plain, whole Greek yogurt

1. Make zucchini batter: In a medium bowl, stir together zucchini, eggs, oregano, mint and chickpea flour. Season batter with a pinch each of salt and pepper. Preheat oven to 400 degrees.

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2. Preheat oven to 400 degrees. Heat 2 tablespoons oil in a medium non-stick pan over medium-high heat. Once the pan is hot, spoon in ½ cup batter, tilting pan to evenly distribute batter, and cook pancake until exterior is browned, about 2 minutes per side. Transfer pancake to a paper-towel-lined plate. Repeat with remaining batter and extra oil as needed. Transfer pancakes to a baking sheet and bake until heated through, about 5 minutes.

3. Over high heat use a large skillet to add string beans and fry until blistered, about 2 minutes. Off heat, season with parsley, lemon juice, 1 tablespoon oil and sumac, if using. Season with salt to taste.

4. Season yogurt with salt and pepper in a small bowl. Serve beans and yogurt alongside zucchini pancakes, with lemon wedges for seasoning.

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