Turkish Zucchini Pancakes with Yogurt-Cucumber Sauce

Name: Turkish Zucchini Pancakes with Yogurt-Cucumber Sauce
Ingredients: 1½ tablespoons chopped fresh mint leaves or flat-leaf parsley; 2 tablespoons pine nuts or sunflower seeds, lightly toasted; 2 tablespoons crumbled feta cheese; 1½ tablespoons chopped fresh dill or 1½ teaspoons dried dill weed; ¼ teaspoon kosher salt or coarse sea salt, divided; Yogurt-Cucumber Sauce; Olive oil, for frying; Freshly ground black pepper; 1 cup coarsely grated zucchini (about 4 ounces) by hand or in a food processor fitted with a coarse shredding disk; ⅓ cup chopped scallions, including most of the green parts; 1 large egg, beaten; 2 tablespoons all-purpose flour

Preparation info

Difficulty
Easy

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

Beyond yam and baking potato latkes, many other vegetables can be shredded and fried into tasty pancakes. On several occasions in Istanbul, I enjoyed this combination of zucchini, scallions, dill, oregano, feta, and pine nuts, known as mücver. Lebanese cooks call zucchini fritters ejjeh koussa. The cacik sauce is very similar to Greek tzatziki.

Ingredients

Side dish
Vegetarian

Ingredients

Method