zucchini pancakes with tatbila sauce

Pancake

Zucchini Pancakes with Tatbila Sauce

These zucchini pancakes are easy to make. Here we serve them with a flavor-packed sauce made with garlic and chiles, but feel free to enjoy them with a dollop of yogurt or dipped in a creamy herb dressing instead. If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.

Ingredients

3 medium zucchini (about 1 1/2 pounds total), grated
1 teaspoon kosher salt, divided
6 medium fresno chiles, stemmed, seeded and roughly chopped
5 cloves garlic, peeled, plus 1 clove, chopped, divided
¼ cup lemon juice
2 large eggs
¼ cup all-purpose flour
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh chives, parsley and/or basil
ground pepper to taste
2 tablespoons extra-virgin olive oil

Directions

Place zucchini in a colander over a bowl. Sprinkle with 1/2 teaspoon salt; toss well. Allow to drain for about 20 minutes.
Meanwhile, place chiles and 5 garlic cloves in a food processor; process until finely chopped. Add lemon juice and the remaining 1/2 teaspoon salt; process again. Set aside.
Gently squeeze liquid from the zucchini. Whisk eggs in a large bowl. Add the zucchini, flour, Parmesan, herbs, chopped garlic and pepper to taste.
Heat oil in a large skillet or griddle over medium heat. Using a generous 2 tablespoons each, make 6 pancakes in the pan, flattening the batter gently. Cook until golden on both sides, 2 to 4 minutes total. Transfer to a platter; tent with foil to keep warm. Repeat with the remaining batter.
Serve the pancakes with the sauce.