I've been trying to incorporate more soy into my diet and use what I have on hand. So I made a recipe that I used to make for my family when we lived in Longview. (Our neighbor's brother was a chef and this was a recipe he modified from Bon Appetit - though I've tweaked it some since.) I was glad to see that my kids still love it. It is pretty easy and so yummy. (Especially, if you grate and freeze your zucchini in the summer. The monster Zukes no one knows what to do with are ideal for this recipe!)
It can be a main meal or side dish. In the past, I've put a garlic basil cream sauce over it, but tonight I didn't want to take the time to make it, so we just used other condiments. (think potato pancakes or fried latkes) M liked them with just a bit of salt. C liked to drizzle honey over them. B and I liked it with a side compliment of our tangy apple butter.
Turkish Zucchini Pancakes with Apple Butter
1 lb zucchini coarsley grated (more if you got it)
2 C chopped green onions /scallions (
I only did 1 bunch because my kids aren't crazy about them & it's all I had.)
4 eggs beaten1/2 C flour1/3 C fresh chopped dill or 1 1/2 T dried (
I did dried cuz that's what I had)1/2 C fresh chopped parsley or 2 T dried (
I did dried)
2 T fresh chopped tarragon or 2 t dried (note: this one's teaspoon)
1/2 t salt1/2 t pepper (I used white but black works just fine)
1/2 C (~3 oz)
crumbled feta cheese2/3 C chopped walnuts (~ 3oz from the store)
1/2 brick firm tofu crumbled if you want to make it a main dish
(I also sometimes add ~
3/4 t of powdered garlic if I want it more savory.) Next time I think I'm going to shred some carrots as well.
olive oil to fry them in (~1/2 inch deep)
Place shredded zukes in colander. Sprinkle with salt and let stand for ~30 minutes to drain. With hands squeeze zuke to remove liquid. (
I did several times) Then squeeze dry in several layers of paper towels. (
It's very important to get rid of water so you don't have a soggy dish and you won't get splattered with hot oil!) Combine zuke, onion, eggs dill parsley tarragon, salt and pepper in medium bowl. (
I actually had combined the rest of the ingredients while waiting for zukes to drain so that the dried herbs would be more flavorful.) Mix well. Then fold in feta, tofu and walnuts.
This can be prepared 3 hours ahead (cover tightly and refrigerate).
Preheat oven to 300 degrees and put a baking dish in oven. (This is so you can keep them warm while you finsih the rest of the batch.)
Cover bottom of large skillet with olive oil (~1/2 inch). Heat on Medium - High. When oil is hot and working in small batches, drop mixture by heaping spoonfuls. (
I then slightly flatten so they can cook faster and more evenly. 3-4 inches diameter) Fry til golden brown and cooked through. (~ 3 min per side) Transfer to oven to keep warm. (I first put on paper towels and blotted some of the oil off.) Serve Hot.
Makes easily enough for 4-6 hungry adults to be able to have several pancakes each. (For leftovers, put in airtight container and refrigerate.)
They are great alone or with this creamy garlic sauce drizzled over the top. (I'd suggest making the sauce while zukes are draining.)
Garlic Basil Sauce2 C low salt chicken broth (veggie will work too)
3/4 C whipping cream (
I often use 1/4 half and half and 1/2 whole milk so that it's still decadently creamy but not crazy calorie-wise.)3 minced garlic cloves (or 3 t prechopped stuff from the jar)
1/4 - 1/3 C chopped fresh basil (2T dried works too just not as intense flavor)
1 1/2 T corn starch
Bring broth and cream to boil. Add rest of ingredients. Simmer until sauce thickens slightly about 20 minutes. (
Can be made 1 day in advance.) Spoon / drizzle heated sauce over zucchini pancakes and enjoy!!!