Zucchini-feta pancakes from Moosewood Cookbook (page 146) by Mollie Katzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GC62 on January 10, 2024

    I made a sauce from equal parts sour cream and mayonnaise. Added some black pepper, sriracha and a bit of garlic olive oil. The pancake and sauce combination worked perfectly.

  • Meags on April 02, 2023

    Okay, not great

  • Frogcake on August 06, 2017

    This first time I made these, I threw all eggs into the mixing bowl, forgetting to separate the whites. As I couldn't reverse my error, I ended up making a zucchini feta frittata, which was very good served with plain yogurt. The second time, I was more attentive and followed the recipe. The pancakes turned out very nice- as another reviewer described- crispy and soufflé like in the centre- these make for a very nice appetizer or side dish. Can also be served with thin slices of smoked salmon or a bit of caviar.

  • Zosia on August 02, 2017

    These had very nice texture - crispy on the outside, soft and souffle-like in the middle - and flavour, the latter in large part because I used fresh mint. I don't know that they would have been nearly as good made as per the recipe with dried mint.

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