Zucchini-Dill Pancakes
one pound zucchini
kosher salt
1/2 C onion, finely chopped
2 fat garlic cloves, minced
1 scant tablespoon fresh dill, chopped
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 cup crumbled feta
olive oil
for the batter:
1/4 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
pinch of salt
one egg + one egg white, lightly beaten
1/4 cup milk
Directions:
1. Coarsely grate the zucchini into a colander placed over the sink; toss with 3/4 teaspoons salt and let sit for about 30 minutes. (Meanwhile, prep the aromatics and set aside.) Wring out as much moisture as you can from the zucchini and pat dry with paper towels.
2. Warm two tablespoons of olive oil in a heavy-bottomed skillet or cast iron pan. Sweat the onion for two minutes; add the garlic for another minute. Add the zucchini and cook, stirring occasionally, for about four minutes. Take off the heat, stir in the herbs and season with black pepper and 1/4 teaspoon salt. Spread out on a rimmed baking sheet to cool.
3. Wipe down your skillet with a paper towel. In a large bowl, whisk the flour, baking powder and salt. Warm the skillet over medium-high heat with enough olive oil to coat the bottom of the pan. To the dry ingredients, add the egg and milk and whisk to combine. Fold the vegetable mixture and 1/2 cup of feta into the batter. With a 1/4 cup measure, scoop portions of batter into the skillet; cook each zucchini cake for a few minutes on each side until well-browned.
