Zucchini pancakes are one of the popular side dishes in Turkish kitchens.  The dish consists of a delicious mixture of shredded zucchini, dill, feta cheese blended with eggs and fried in oil for a nice crusty surface. The pancakes are then served with yogurt.   With a healthier life style in mind for our readers, as we focus on natural and fat free recipes, we decided to provide you with a low fat version of the recipe.  While the taste of this version will be slightly different, the outcome anyhow is worthy of serving at your next party.  Enjoy.

Instructions:

Mix all of the ingredients with olive oil.  Spread into a low baking pan slightly greased. In a preheated oven at 200 C or 350 F, bake until the top is browned. Note that this will take time and the mix will puff up but won’t brown for a while. For it to cook through, make sure to wait until top gets a fried, browned look. Some make this dish without baking powder but I like this airy version.

When it is finally baked with crispy look on top, take it out of the oven, let it cool down and serve it with salted, garlic yogurt.  The dish can be served cold or hot. 

Enjoy this vegetarian specialty from my kitchen in Antalya.

Gulenden

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