Zucchini Pancakes With Herbs

Instructions

1. Start by grating the zucchinis using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel and sprinkle with salt. Let sit for about 10 minutes to draw out excess moisture.

2. After 10 minutes, gather the zucchini in the towel and squeeze out as much liquid as possible. Transfer the zucchini to a mixing bowl.

3. Add the chopped parsley, dill, and green onions to the bowl with the zucchini. Mix well to combine.

4. In a separate bowl, beat the eggs lightly and then stir in the flour until a smooth batter forms.

5. Add the egg and flour mixture to the zucchini and herb mixture. Mix until well combined.

6. Gently fold in the crumbled feta cheese and black pepper.

7. Heat a non-stick skillet over medium heat and add a drizzle of olive oil.

8. Once the skillet is hot, spoon the zucchini pancake batter into the pan, forming small pancakes about 3 inches in diameter.

9. Cook the pancakes for about 3-4 minutes on each side, until golden brown and cooked through.

10. Repeat the process with the remaining batter, adding more olive oil to the skillet as needed.

11. Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil.

12. Serve the Zucchini Pancakes warm with a dollop of Greek yogurt, a sprinkle of extra herbs, or a squeeze of lemon juice for extra freshness.