Zucchini Pancakes with Cucumber Mint Yogurt Sauce

Ingredients

• 5 cups grated fresh zucchini not packed
• 1/4 teaspoon salt
• 3 large eggs beaten
• 1/4 cup flour
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon dried oregano
• 1 big pinch nutmeg
• 1 big clove fresh garlic minced
• 1 tablespoon fresh lemon juice
• 1 cup grated feta cheese
• 4 tablespoons olive oil
• 1 cup nonfat plain yogurt
• 1 cup grated cucumber peeled, excess moisture squeezed out
• 1 tablespoon fresh lemon juice
• 2 cloves fresh garlic minced
• 1 teaspoon fresh mint chopped fine

Instructions

1. 1. Place the grated zucchini in a colander and sprinkle with salt. Let sit for about 30 minutes. Squeeze out as much moisture as you can from the zucchini. It helps to place the zucchini in a clean dish towel and wring it out good. Juicy zucchini equals soggy pancakes.
2. 2. Meanwhile stir together the ingredients for the yogurt sauce. Taste and adjust ingredients to your liking. Refrigerate for at least 30 minutes before serving, to allow the flavors to meld.
3. 3. Place the zucchini in a large bowl then stir in the eggs until well combined.
4. 4. Stir in the flour, lemon pepper, oregano, nutmeg, garlic and lemon juice and mix until combined.
5. 5. Fold in the feta.
6. 6. Preheat the oven to 350 degrees with a metal baking sheet placed on the middle rack, and heat a medium sized nonstick skillet to medium heat.
7. 7. When the pan is hot, drizzle in enough oil to completely cover the bottom of the pan. Spoon 4 pancakes onto the pan and slightly flatten.
8. 8. Cook until crispy and brown on both sides, then remove the pancakes onto a plate with paper towels to absorb the extra oil.
9. 9. Continue cooking until all pancakes are done, adding more oil to the pan when necessary. Keep the first batches warm in the oven. Placing the pancakes in the oven will also help crisp them up even more.