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Serves 2-3 (easily adapted to more)
teaspoon baking powder
cup fresh dill, minced
tablespoons butter for frying (approximate)
plain yogurt, for serving
- Shred the zucchini, layering with salt. (I sprinkled about a half teaspoon of salt after each addition of zucchini). Place in a colander to drain for at least half an hour, stirring occasionally. Squeeze out the remaining liquid, as much as you can.
- Mix the zucchini in with the rest of the ingredients. Heat a heavy skillet or cast iron pan over medium-high heat and melt the butter, just until the foam subsides. Add the batter, forming pancakes. After a few minutes, when the top has begun to firm up slightly, flip to cook the other side. Pancakes should be crispy brown on both sides. Serve immediately, with yogurt.
- NOTE: These cook fast, but you can keep them warm in a 200F/90C oven.