Zucchini Pancakes with cucumber-garlic-yogurt sauce

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Time: 40 minutes    Yield: 4 (about 12 pancakes)

3 medium zucchini, shredded
salt
freshly ground black pepper
3 eggs, beaten
1/2 cup all-purpose flour (matzah meal works as well)
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
2 scallions, finely chopped
1/3 cup chopped fresh dill
1 teaspoon baking powder
vegetable oil as needed

1. Preheat oven to 250º.

2. Mix zucchini with 1/2 teaspoon salt. Place in cheesecloth and squeeze to extract as much water as possible from the zucchini (volume will shrink to about half the original).

3. Beat eggs in a large mixing bowl. Add zucchini and stir well with a large fork.

4. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill, and
1/2 teaspoon black pepper. Stir well. Stir in baking powder.

5. Add enough vegetable oil to a large skillet to cover the bottom. Heat
over medium heat until oil is shimmering.

6. Place heaping tablespoons of the batter in the skillet and press with
a spatula to form pancake, about 3/8 inch thick and 3 inches in
diameter.

9. Fry until golden brown on one side, then flip and brown other side.
Pancakes should be slightly crisp when done.
Remove pancakes from skillet and place on a paper towel lined plate.
Keep plate in oven until all pancakes are ready to serve.


Yogurt Sauce

2/3 cup plain yogurt
1 clove garlic, minced (or to taste)
1/2 cucumber,diced
1/2 teaspoon salt

Method:

Mix ingredients together and serve on the side or on top of the
pancakes. The longer you let the sauce sit in the fridge, the more
garlicky it will taste.

Adapted from NYT's