3 oz feta cheese, crumbled (or 2oz grated parmesan if you prefer)
¼ cup onion or scallion, finely minced
1 clove garlic, finely minced
Fresh herbs (try basil or dill, or a mix of your favorites)
ground fresh black pepper
⅓ cup flour
¼ tsp baking powder
Yogurt sauce (see recipe)
Bobbie's Boat Sauce, Classic or Marinara Edition
Oil for the skillet
Yogurt Sauce
1 cup greek style yogurt, fat content of choice.
1 garlic clove, finely minced
Handful of fresh herbs, chopped (mint, dill, cilantro, parsley, chives…)
Healthy pinch of salt
Squeeze of Bobbie's Boat Sauce
For Serving:
Bobbie's Boat Sauce, Marinara Edition
Preparation
With the widest side of a box grater, or in a food processor, grate the zucchini. Place in a colander, toss with salt, and let stand for 15-30 minutes.
While zucchini releases its liquid, prepare the yogurt sauce, mince your onions and garlic, and beat eggs lightly in a medium-sized bowl.
Squeeze the liquid out of your zucchini. You can use a nut milk bag, your hands, or my trick for latkes: lay a clean and barely-damp tea towel out on a surface, place the zucchini in the center, then bring up the sides and squeeze all of the liquid from the zucchini over the sink. You will get a cup or more liquid out of a well-squeezed pound of zucchini.
Place squeezed zucchini in bowl with beaten eggs. Add feta, onions, herbs and seasoning. Stir to an even consistency. Quickly and with a light touch, add flour and baking powder, and stir until just combined.
Heat a griddle, frying pan or cast iron skillet to medium high, with an ample amount of oil. Ladle about 2-3 Tbs of pancake mixture at a time in the skillet, flatten out batter, and cook undisturbed for about 3-4 minutes. Flip when bottoms are golden brown, applying gentle pressure after flipping, and cook another 2-3 minutes, adjusting the stove temperature as needed.
Repeat with remaining batter. Serve pancakes drizzled in Bobbie's Boat Sauce (or Marinara) with a dollop of yogurt sauce on top.
