Zucchini Pancakes with Lemon Verbena
Adapted from Herbs love tomatoes peppers onions and zucchiniRecipe submitted by sharer Susan Duggan Arayas
Serve with yogurt or a little honey.
2 medium zucchini grated
½ tsp salt
2 eggs beaten
1 TBL safflower or canola oil
1 cup feta crumbled
2 tsp chopped lemon verbena leaves
¼ cup plus 2 tbl all purpose flour
4 tbl butter
1. Place grated zucchini in a colander, sprinkle with salt and let stand 30 minutes. Squeeze to remove moisture
2. Combine eggs, oil, feta, lemon verbena and flour in a large bowl and mix well
Stir in zucchini
3. Melt 1 tbl butter on a griddle and dollop tbl of batter to create silver dollar sized pancakes. Flip to brown on both sides adding butter as needed
Revision 2. Last edited Fri 12 Aug 2011 9:41pm by NaomiSofer