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
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
Bobbie's Boat Sauce, Marinara Edition
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.