This can also be made in a waffle maker.
Ingredients:
- 3 zucchini, grated
- 2 carrots, peeled and grated
- 2t salt
- 3 eggs
- 1/2C flour
- 1t baking powder
- 1/2C feta
- 1T olive oil
- 3 chives, chopped (or use 1t dried leeks)
- 1/2 t dried dill
- butter (for frying)
- sour cream (optional topping)
Place grated zucchini and carrots into a colander. Salt. Allow it to drain a few minutes. Squeeze into colander to drain off as much water as you can. (You can also put the mixture in a clean towel and twist.)
Combine zucchini, carrots, eggs, flour, baking powder, feta, olive oil, chives, dill. Mix well.
Place heavy skillet on a notch below medium heat. Add some butter and heat until melted. For each pancake, drop two ice-cream scoops of mix on the pan, flatten with end of scoop. Fry in butter for a 3 minutes (should be golden brown), flip, add more butter as necessary, fry another few minutes. (Total time will vary, about 6 minutes.)
Dollop on sour cream to taste. Service with an amazing fruit salad
