Zucchini-feta pancakes from Moosewood Cookbook, New Revised Edition by Mollie Katzen

  • scallions
  • feta cheese
  • sour cream
  • zucchini
  • eggs
  • dried mint

Where’s the full recipe - why can I only see the ingredients?

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

  • ashallen on November 14, 2020

    Nice pancakes - love the feta - though I still prefer the flavor and texture of my usual recipe (Turkish Zucchini Pancakes from Bon Appetit January 1996). However, I think I lost much of the "fluffing" benefit of the beaten egg whites in this recipe because I kept stirring and adjusting the batter. The first pancakes were too mildly flavored for my taste so I ended up adding a heaping teaspoon of fine sea salt, doubling the fresh mint, and adding more black pepper. Also, the batter seemed thin - maybe my zucchini were extra-juicy or maybe the 650g/23 oz I used was more than the author intended - so I also stirred in a bunch of bread crumbs to thicken it.

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