Ron Wilson

Ron Wilson

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Rita's Zucchini Pancakes



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

Yogurt sauce

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.

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