GARLIC & YOGURT MINT
-TOPPING:
1/2 c Plain yogurt
1 1/2 Teaspoons fresh mint,
-chopped
1/2 Clove garlic, finely minced
Salt & pepper
-ZUCCHINI PANCAKES-
3 c Zucchini, coarsely grated,
-approx 3 medium
1 tb Garlic, chopped
Salt & pepper
1 Egg, large, slightly beaten
3 tb All-purpose flour
1/4 c Vegetable oil, for frying
Sprig mint, for garnish
from Faye Levy’s International Jewish Cookbook
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.
Yields
4 Servings