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Zucchini Pancakes with Feta and Basil

A tasty vegetarian snack packed with shredded zucchini, feta cheese, basil and red chili. These zucchini pancakes are perfect for a healthy dinner alternative and can be eaten hot or cold.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 8 people
Calories 176kcal
Author foodnessgracious

Ingredients

  • 3 small-med sized zucchini grated.
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 4 cloves garlic minced
  • 6 tablespoons all purpose flour divided
  • 2 eggs beaten
  • 1 cup crumbled feta cheese
  • 1 cup fresh basil roughly chopped
  • 1 small red chili diced
  • Canola oil

For The Pesto Dip

  • 3 tablespoons zucchini water
  • 3 tablespoons pine nuts
  • 3 cups roughly chopped basil
  • 6 tablespoons extra virgin olive oil

Instructions

  • Make the pesto dip by adding all of the ingredients except the oil to a blender and mixing on high speed.
  • Slowly pour in the olive oil and blend until smooth. Set aside.
  • Take handfuls of the grated zucchini and squeeze it as hard as you can in your hands to extract the water, saving a small amount in a bowl for the dip.
  • Transfer the squeezed zucchini to a bowl.
  • In a large pan, heat the olive oil and add the grated zucchini, diced onion and garlic for about 5 minutes over a medium-high heat.
  • Remove from heat.
  • Add 3 tablespoons of the flour to another large bowl with the eggs and whisk together until a lump free batter forms.
  • Add the zucchini mixture to the batter with the feta, basil and chili.
  • Season with salt and black pepper and add the remaining 3 tablespoons flour and mix.
  • Heat enough canola oil in a pan, about 1/2 inch deep until hot.
  • Using a quarter cup measure as your guide, scoop some of the batter into the hot oil and cook for about 3 minutes or until golden brown.
  • Turn the zucchini pancakes over and repeat until they're firm enough to handle with a spatula.
  • Transfer the pancakes to a sheet of paper towel to drain.
  • Serve with some of the pesto dip on the side and garnish with extra feta cheese and basil.

Nutrition

Calories: 176kcal