ZUCCHINI PANCAKES WITH FETA AND DILL
3 medium zucchini (about 1 pound), shredded
freshly ground black pepper
3 large eggs, beaten
1/2 cup flour
1 tablespoon oil
1 cup crumbled feta cheese
2-3 green onions, finely chopped
Palmful or so dill, minced
1 teaspoon baking powder
Oil for frying
2/3 cup plain Greek yogurt
1/2 to 1 teaspoon minced garlic
Salt and Cayenne pepper to taste
Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half.
Combine zucchini and eggs.Add flour, 1/2 teaspoon salt, oil, feta, green onions, dill and pepper to taste. Mix well, add baking powder, and mix again.
Place a heavy skillet over medium heat.
Add 2 tablespoons oil and heat until shimmering.
Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten a little bit.
Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying pancakes adding more oil to pan as needed. Serve hot.
For yogurt sauce:
Mix everything together.