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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place zucchini in colander, sprinkle with salt and let stand 30 minutes to drain. | 2. Squeeze zucchini between hands to remove liquid and then squeeze dry in several layers of paper towels. | 3. Combine zucchini, green onions, eggs, flour, chopped herbs, salt,and pepper in medium bowl and mix well. | 4. Fold in feta cheese. | 5. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold walnuts into zucchini mixture. | 6. Preheat oven to 300°. | 7. Place baking sheet in oven. | 8. Cover the bottom of a large non-stick skillet with a thin layer of olive oil. | 9. Heat skillet over medium high heat. | 10. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. | 11. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. | 12. Transfer to baking sheet in oven to keep warm. | 13. Serve pancakes hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1		trimmed grated	2.31	0.3421	0.2981	0.044000000000000004
green onion	2	cups	chopped	38.34	8.1508	1.3774	0.6674
egg	4			286.0	1.44	25.12	19.02
purpose flour	1/2	cup		-	-	-	-
dill	1/3	cup	chopped dillweed	1.2757	0.2083	0.1026	0.0332
parsley	1/3	cup	chopped	7.2	1.266	0.594	0.158
tarragon	2	tablespoons	chopped	10.62	1.8079	0.8197	0.2606
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
feta cheese	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96
walnut	2/3	cup	chopped	1284.7467	0.0	0.0	145.3333
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.