Saturday, July 4, 2009

Zucchini Pancakes with Dill and Feta Cheese Recipe (Mucver)

My friend Daniel has wanted cooking lessons for some time. In New York, we started briefly with some knife skills, prepping lots of veggies for two cold noodle salads I would prepare for my 40th birthday party, and now that I’m in Geneva, we decided on a transcontinental lesson, by Skype, no less.

Daniel’s family is Jewish and keeps a Kosher household, so I was told that if we were using dairy there could be no meat, and vice versa. Thinking Jewish, and reminding me of potato latkes, I came up with the idea of making zucchini pancakes with dill and feta cheese. Daniel’s mother had planned to make fish as the evening’s main dish, and, with the promise of an explanation of the Biblical justification for this to follow, I was assured that the cheese in the pancakes would not break with tradition. I emailed Daniel a list of ingredients to purchase, set up a temporary work station on a free end of the desk, and angled my computer’s camera toward my cutting board. Away we went.

I was surprised by how simply this worked. When Daniel had a question about whether he was chopping too much dill, or if his mixture looked too watery, he held the bowl up to the camera, and I was able to help him answer his question. With new technology, we were able to share information, catch up with our personal lives, and create the same dish at the same time, more than three thousand miles away.

Daniel reported later that the notkes, as he called them, were a smash hit, and wondered what we were making next. Hmm...let’s see? Notzo ball soup? Fauxllah bread? I’m all for it, Daniel; let’s do it.

Zucchini Pancakes with Dill and Feta Cheese Recipe (Mucver)

3-4 medium sized zucchini, grated
3-4 scallions, finely chopped, including the green tops
1/2 cup dill, finely chopped
1/2 cup parsley, finely chopped
1/2 to 2/3 cup feta cheese, crumbled into small pieces
2 eggs
1 to 1 1/2 tablespoon flour
pepper, to taste

Place the grated zucchini in a colander in the sink and sprinkle with a little salt. Don’t add too much salt; the zucchini will not be rinsed before forming the pancakes. Let the moisture drain out as you prepare the other ingredients.

Combine the scallion, the dill, the parsley and the feta cheese in a bowl.

Squeeze the moisture out of the zucchini, and add it to the bowl with the dill mixture. Beat the eggs briefly with a fork, and add them to the bowl. Sprinkle in the flour and season with a little pepper. Form the mixture into small, not too thick, 3-4 inch diameter pancakes, and cook them in an oiled skillet over medium heat for a few minutes on each side, making sure the interior of each pancake is cooked before removing it from the heat.

Serve immediately. You may serve these plain, or with a little garlic yogurt sauce.

Similar recipes from A Hungry Bear Won't Dance: Fresh Ricotta and Mint Recipe: a Spread with Purple Garlic and Olive Oil, Wilted Dandelion Greens with Dried Figs and Pine Nuts, Almond and Sun Dried Tomato Basil Pesto

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