Zucchini Pancakes with Garlic and Yogurt

4 Servings

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Zucchini Pancakes with Garlic and Yogurt Ingredients

GARLIC & YOGURT MINT	1 tb Garlic, chopped
1/2 c Plain yogurt	Salt & pepper
1 1/2 Teaspoons fresh mint,	1 Egg, large, slightly beaten
1/2 Clove garlic, finely minced	3 tb All-purpose flour
Salt & pepper	1/4 c Vegetable oil, for frying
ZUCCHINI PANCAKES	Sprig mint, for garnish
3 c Zucchini, coarsely grated,

Instructions for Zucchini Pancakes with Garlic and Yogurt

from <> 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 complement. 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. Posted to JEWISH-FOOD digest V96 #79 Date: Sun, 17 Nov 96 10:31:24 CST From: bgl@leass.PCC.COM (Barbara Leass)

Main Ingredient: CakeCuisine: Uncategorized

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