Zucchini Pancakes with Yogurt-Feta Sauce
These zucchini pancakes make a homey and fast dinner, lunch, or weekend breakfast, and are also an elegant brunch entrée.
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Cooking tools:
- Grater
- Food processor
- Fine-mesh sieve
- Colander
- Nonstick skillet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Microplane
- Mixing bowl
- Whisk
- Spatula
- Plate
- Oven
- Stove
- Refrigerator
Ingredients
- 3 medium zucchini, trimmed (about 8 ounces each
- 3/4 teaspoon salt, divided
- ¾ cup plain Greek yogurt (low-fat or whole)
- ½ cup crumbled feta cheese (2 ½ ounces)
- 3 tablespoons chopped fresh dill
- 2 teaspoons fresh lemon juice
- 1 small clove garlic, grated or finely minced
- 4 tablespoons plus 1 teaspoon olive oil, divided
- 3 large eggs
- 6 tablespoons whole wheat pastry flour, plus more as needed
- 2 tablespoons grated or finely minced onion
- 1 teaspoon baking powder
- ¼ teaspoon freshly ground black pepper
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