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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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.
Ingredients
You can change the measurement from US to metric at the bottom of this list
- 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.
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Amy Treasure says
Now, this is what I call finger food! I will make some of these for sure and be putting them in the kid’s lunches (and saving some for me too of course) YUMMY!
Claire McEwen says
Thank you 😀
And you are right, they would be PERFECT for lunchboxes!!
Anne says
Feta Cream? That sounds amazing. And now I have a way to use up all of that zucchini I have.
Claire McEwen says
They are perfect for the summer zucchini glut 😀
Heather says
Wow!! These look so tasty.. I could eat the entire batch myself! Super helpful tips about squeezing out the liquid from the zucchini and talk about easy to make. Perfect!
Claire McEwen says
Thank you Heather, they really are delicious and perfect for parties 😀
Michele says
Wow! This sounds amazing. Would love to make these for guests. I am all about the zucchini right now. Such a great veggie to add to recipes!
Claire McEwen says
Thank you, I know zucchinis are everywhere right now, aren’t they.
Amanda Mason says
Wow! I’ve never seen a recipe like this before! These look so amazing! I would love to use goat cheese in this recipe! Saving this one because like you said – this would make for an amazing appetizer!!
Claire McEwen says
They would be fabulous with goats cheese!!!
And they are perfect for that as you can make them ahead 😀
Thanks for saving.
Karyl Henry says
I’ve never thought to try zucchini pancakes cold…I always eat them straight out of the oil 🙂 I’m going to have to give that a shot with this recipe
Claire McEwen says
They stand up really well to being room temp or cold. Especially with the feta in them as it keeps then soft (but not too soft)
Hope you love them 😀
Sri Mallya says
These pancakes look so cute and delicious. Thank you so much for sharing. Pinning it for later.
Claire McEwen says
They are a fav of mine, thanks for the pin 😀
Sharon says
These savory pancakes look amazing! Perfect for a side dish for any summer meal.
Claire McEwen says
Thank you Sharon, I love the idea of using these as a side dish!
Marisa Franca @ All Our WAy says
What a great recipe!! Perfect little bites that would make an ideal appetizer. I don’t think I’d be able to stop myself from one or two. Finger foods are great at a gathering. I can see me making up a batch of these at our next family get-together. Love the salty creamy cheese on top.
Claire McEwen says
Thank you Marisa, I am such a fan of finger food. Especially prepare ahead finger food 😀
Firstly they are easy to eat whilst you mingle and most importantly no one knows how much you have eaten 😉
Tina says
I love feta cheese. What a perfect combo, I never would have thought of pairing feta cheese with zucchini. This is genius, saving for later! I like to collect zucchini recipes for those times when I have a zucchini plant because, you know what happens. Thanks for sharing this.
Claire McEwen says
Thank you Tina, feta and zucchini just work so well together. Thank you for saving! I know exactly what you mean…you wait and you wait for them to grow and then suddenly you have a glut 😉
And these freeze so you can prepare a triple batch and then freeze up for parties throughout the year!
prasanna hede says
These pancakes look delicious,and also pictures are wonderful. I will save this recipe.
Claire McEwen says
Thank you Prasanna 😀
Ian says
Such a great recipe. Thank you for sharing
Claire McEwen says
Thank you Ian, so happy you enjoyed them 🙂
Kelly Anthony says
Oh, Claire! You’re just too good to us! Look how amazing those little pancakes look! Love the salty sweet combo!!
Claire McEwen says
Hehe I aim to please 😉