Zucchini Pancakes with Feta Cream

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These Zucchini Pancakes with Feta Cream are summery, delicate bites perfect for entertaining as they are served at room temperature. The salty feta cream compliments the sweet zucchini pancakes and is so easy to make. All in all this dish is a winner.

I know zucchini pancakes aren’t anything new, the internet is teaming with ways to use up the summer glut of zucchinis. And zucchini pancakes are a top contender. But these delicious zucchini pancakes are based around a Turkish dish called Mücver.

Mücver, which is pronounced moo-sh-v-are (or moo-sh-v-air if you are in the North), is a Turkish fritter/pancake that uses shredded zucchini, feta and dill. They are fried lightly so they are golden on the outside with a soft texture inside.

The feta really adds a great salty note. But to make these a little more like an Hors d’oeuvre I like to put a little less feta inside and then add the small dollop of feta cream to the top. Aren’t they just beautiful!

Just perfect for a summer garden party. You can serve them with champagne for a little bit of sophistication, or serve them with backyard beer, pile them high with a bowl of the feta dip and let guests dunk their way through summer deliciousness.

How do I stop my Zucchini Pancakes from being soggy?

The key to crisp Mücver is to really squeeze the liquid out of the grated zucchini. I find grating them on a small hole box grater or using the small grating attachment on the food processor means it is easier to squeeze out the liquid.

I don’t worry about using a tea towel or paper towel. I just pick the grated zucchini up and squeeze it really hard.

Squeezing out all of the liquid will help to keep your zucchini pancakes firm and they will stay together when cooked.

You can see in the picture below how fine the grated zucchini is.

Once you have got the zucchini dry then it is mixed with feta, egg, flour and baking powder. A little bit of seasoning and it is ready to fry.

You can see from the picture below that the mixture is quite thick. It will stick to a fork when it is turned upside down. This is perfect. It allows you to cook them easily and get a grip exterior and soft interior.

I don’t like Feta, what can I use instead?

If feta isn’t your favourite, then try substituting in a goats cheese. Or crumbling in ricotta or a mild Queso Fresco.

Cottage cheese would also work but ensure you drain it first, other wise your zucchini pancakes will be wet and you’ll find it hard to flip them.

Can I serve Zucchini Pancake cold?

Yes!!!! They taste great cold. They also taste wonderful hot from the pan, delicious warm and scrumptious at room temperature.

That makes these Zucchini Pancake with Feta Cream just perfect for a party or buffet. Plus you can make them ahead and freeze them for up to 3 months.

I freeze them solid and then transfer them to a zip lock bag. This helps to stop them sticking together and means they defrost more quickly.

Enjoy x

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5 from 14 votes

Zucchini Pancakes with Feta Cream

These Zucchini Pancakes with Feta Cream are summery, delicate bites perfect for entertaining as they are served at room temperature. The salty feta cream compliments the sweet zucchini pancakes and is so easy to make. All in all this dish is a winner.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Appetizer, Snack

Cuisine: Modern Australian

Servings: 24

Calories: 27kcal

Author: Claire | Sprinkles and Sprouts

For more great recipes follow me on PinterestFollow @sprinklessprout

Ingredients

US Customary - Metric

• 1 zucchini
• 1 green onion
• 1/3 cup feta cheese
• 1 egg
• 1/2 cup AP flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp oil -plus more if needed

For the Feta Cream

• 1/3 cup feta
• 3 tbsp sour cream

Instructions

• Grate the zucchini using a small hole box grater or the small grating tool on your food processor.
• Place the grate zucchini into a sieve and squeeze as much moisture out as you can. Set aside to drain further whilst you finish the batter.
• Finely chop the green onion and place it in a mixing bowl.
• Crumble over the feta.
• Add in the egg, flour, baking powder salt and pepper and then stir to combine.
• Add the drained zucchini and stir together to form a thick batter.(It should stay on a spoon when tipped)
• Heat the oil in a large heavy fry pan, then fry tablespoon amounts of the mixture until golden and set around the edges, flip and cook for a further minute.
• Remove the first lot of fritters to a plate and repeat until all the mixture has been used up.

To make the Feta cream:

• Finely crumble the feta into a small bowl. Mix in the sour cream until you have a smooth cream.

To serve:

• Allow the fritters to cool (room temp is perfect) then top with a small teaspoon of the feta cream and garnish with chopped parsley.

Nutrition

Calories: 27kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Cholesterol: 11mg | Sodium: 85mg | Potassium: 38mg | Vitamin A: 1.2% | Vitamin C: 1.9% | Calcium: 3.1% | Iron: 0.8%

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