FAYE LEVY'S ZUCCHINI PANCAKES WITH GARLIC & YOGURT

[Guest guest]

GARLIC AND YOGURT MINT TOPPING:

 

1/2 cup plain yogurt

1 1/2 teaspoons fresh mint, chopped

1/2 clove garlic, finely minced

Salt & pepper

 

ZUCCHINI PANCAKES:

 

3 cups zucchini, coarsely grated, approx. 3 medium

1 tablespoon garlic, chopped

Salt & pepper

1 egg, large, slightly beaten

3 tablespoons all-purpose flour

1/4 cup vegetable oil, for frying

Sprig mint, for garnish

Mix yogurt with mint & garlic. Season to taste with salt & pepper.

Set aside at room temperature.

 

Combine zucchini, garlic, salt, pepper. Add egg & stir lightly. Stir

in flour.

 

Heat oil in deep, heavy skillet. For each pancake, drop 1 heaping

spoon of zucchini mixture into pan. Flatten slightly with back of

spoon & fry over medium heat about 2-3 minutes on each side, or until

golden brown.

 

Turn very carefully & drain on paper towels. Stir mixture before

frying each batch. (If all the oil is absorbed, add a little more.)

 

Serve hot, with topping & garnished with mint sprigs.

 

Yield: 4 servings

 

Source: " Faye Levy's International Jewish Cookbook "

AUTHOR'S NOTE: In these pancakes the delicate green of the zucchini

shows through the golden brown crust. The Sephardic style yogurt and

mint topping is a refreshing compliment.

 

(Faye Levy is one of my favourite authors for Jewish cookbooks!