Zucchini and Feta Pancakes with Herbed Crème Fraiche

We can’t get enough zucchini, it is such a versatile veg. We’ve been known to slice them thin and turn them into vegetarian “carpaccio” salads, bake them into loaves of zucchini bread, and yeah, we’ll even admit to trying our hand at a spiralizer. But hands down, our favorite way to eat zucchini are these Zucchini and Feta Pancakes with Crème Fraiche recipe.

These crispy pancakes are the summer cousin of potato pancakes and the process of making them is very similar. Tons of fresh herbs make them extra tasty. You can make them bite-sized for a fun appetizer, or bigger and serve them as a side, or even dinner. Any summer squash works well here and feel free to play with the herb combo, too. Savory pancakes for the win!

Ingredients

(Makes about twelve 3-inch pancakes; side dish for 4–6, or a main for 2–3.)

• 2½ cups coarsely grated zucchini (from about 3 medium)
• coarse salt
• ½ cup finely chopped Italian parsley
• ½ cup finely chopped cilantro
• ½ cup chopped green onions, white and light green parts only
• 1½ tablespoons chopped fresh dill
• 1 large egg
• 1 large egg yolk
• ½ cup + 2 tablespoons flour
• ½ cup crumbled feta cheese
• olive oil, for frying
• vegetable oil, for frying
• ½ cup crème fraiche

Directions

1. Toss zucchini and ½ teaspoon salt in large bowl. Let stand 5 minutes.
2. Transfer zucchini to a sieve. Press out excess liquid using as much force as you can (the dryer the zucchini the better the pancakes) then place the zucchini in a clean, dry bowl.
3. In a small bowl, combine the parsley, cilantro, green onions, and dill.
4. To the zucchini, add the egg, egg yolk, flour, cheese, and ½ teaspoon salt. Mix in all but 2 tablespoons of the herb mixture.
5. Your mixture should be fairly dry and you should be able to pick it up and shape it with your hands. You can add a bit more flour, as needed, to just get the veggies and herbs to bind together.
6. Heat about a tablespoon each of olive and vegetable oil in a large, non-stick, sauté pan over medium heat. Preheat oven to 250 degrees and place a rack into a baking sheet for your finished pancakes.
7. When the oil is hot, drop tablespoonfuls of batter into the pan and press gently to flatten, working in batches so as not to crowd the pan.
8. Cook until golden on the bottom, about 3 minutes, then flip and cook until nicely browned on the other side, 2–3 minutes more. Transfer pancakes to the rack, sprinkle with a pinch of salt, and keep warm in the oven. Continue with the remaining batter, wiping out pan and adding more oil as needed.
9. Just before serving, stir remaining herbs, and a pinch each of salt and pepper into with crème fraiche. Top each pancake with a bit of the creme fraiche and serve.
10. Pancakes can be made ahead, cooled, refrigerated, and reheated on a rack set into a sheet pan and 375 degrees until heated through, about 15 minutes.

Prep Time: 25 minutes // Cook Time: 15 minutes