Zucchini pancakes with tzatziki sauce are the answer. At least it was at our house.
I have been enjoying making zucchini pancakes for a long time and last night decided to change up the recipe a bit just for fun. I decided to add mint. Truth to be known I have so much mint in my garden that it seems to found its way to every dish I am making lately.
I was trying to found the origin of this recipe as I have it in 6 of my cookbooks. Even though the recipes are verbatim the same, no one gives the origin of it.
So with a bit of digging, the tzatziki sauce is of Indian origins. However, the Greeks have enjoyed this dish and throughout the years the roots of the Indian ingredients are almost all gone. Tzatziki which is derived from a Turkish word was born. But it does not end there. Tzatziki derived from the Persian zhazh, which means herb mixture.
The sauce is very popular in Middle Eastern countries and everyone has left their mark on it. Same with the zucchini pancakes.
I have made my small mark on this recipe tonight. You should make yours!
~ Do not skip the step of letting all the water out of the zucchini in a colander. Squeeze as much as you can and repeat again with paper towels. You want all that water out before frying them.
~ The tzatziki sauce can be prepared the day before to save time.
~ Do not overcrowd the skillet when frying to ensure the pancakes cook evenly. I used a 1/4 of a cup measuring cup to have them all even.
~ Do not prepare the zucchini pancakes too long in advance as they will dry out in the oven.
Zucchini Pancakes with Tzatziki Sauce
Amount Per Serving
Calories 250Calories from Fat 153
% Daily Value*
Saturated Fat 6g38%
Vitamin C 25mg30%
Vitamin A 1119IU22%
* Percent Daily Values are based on a 2000 calorie diet.
Combine the yogurt, sour cream, cucumber, and garlic in the food processor and puree until smooth. Add the mint olive oil, lemon zest and juice. Give it a couple of more pulses and transfer to a bowl. Season with salt and pepper to taste. Keep refrigerated until ready to use.
PREPARING THE ZUCCHINI PANCAKES
Place the coarsely grated zucchini in a colander. Sprinkle with salt and let stand for 30 minutes. Squeeze the zucchini to remove as much liquid as possible. Dry the zucchini by pressing it between several layers of paper towels.
In a large bowl, combine the zucchini, mixed scallions, eggs, flour, parsley, mint, tahini, salt, and pepper until well blended. Fold in the feta cheese and the walnut to the zucchini mixture.
Preheat the oven to 300° F to keep the pancakes warms while you are cooking them.
Add enough oil to a large skillet to a depth of about 1/8 inch, and heat over medium high heat. The oil must shimmer but not be smoking. Working in batches, drop heaping tablespoons of the zucchini mixture into the hot oil, do not overcrowd the skillet. Fry until the pancakes are golden brown and cooked through, about 2 to 3 minutes per side. Transfer each batch of pancakes to the baking sheet in the oven to keep warm. Serve immediately with the tzatziki sauce