Zucchini, Spinach, and Feta Pancakes with Tzatziki

Name: Zucchini, Spinach, and Feta Pancakes with Tzatziki
Ingredients: 1 English or hothouse cucumber; 1 English or hothouse cucumber; 1 cup (230 g) plain Greek yogurt, preferably full-fat; 2 tablespoons (30 ml) freshly squeezed lemon juice; 1 tablespoon (15 ml) extra-virgin olive oil; 3 small or 2 medium zucchini; 1 teaspoon kosher salt; 2 cups (60 g) tightly packed baby spinach leaves, sliced; 3 scallions, white and light green parts only, sliced; 2 cloves garlic, minced; 4 ounces (115 g) Greek feta, crumbled (about ¾ cup); 2 tablespoons (10 g) chopped fresh herbs, such as mint, dill, or oregano; 2 tablespoons (10 g) chopped fresh herbs, such as mint, dill, or oregano; 2 tablespoons (10 g) chopped fresh herbs, such as mint, dill, or oregano; 2 tablespoons (10 g) chopped fresh herbs, such as mint, dill, or oregano; ⅓ cup (42 g) all-purpose flour; ½ teaspoon baking powder; 1 teaspoon black pepper; 2 eggs, beaten; 1½ cups (75 g) panko bread crumbs; Vegetable oil for spraying

Preparation info

Yield: Makes 6 pancakes, to serve
3 or 4

Difficulty
Easy

Appears in

Epic Air Fryer Cookbook

By Emily Paster

Published 2019

About

I always make some version of zucchini pancakes in the summer when zucchini is abundant and inexpensive at the farmers market. This version, with spinach, fresh herbs, and feta, is an especially satisfying and nutritious vegetarian meal. Because this dish is inspired by Greek flavors, I serve a refreshing cucumber tzatziki as an accompaniment. Use the same herbs, or combination of herbs, in the tzatziki as in the pancakes to simplify your shopping.

If I were making zucchini pancakes

Ingredients

Main course
Vegetarian
Summer

Ingredients

Method