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| Faye Levy's Zucchini Pancakes with Garlic & Yoghurt Garlic and Yoghurt 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. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |