Call these Zucchini-Feta Latkes or Zucchini-Feta Pancakes. The most important step in making this recipe is squeezing the water out of the shredded zucchini. That step makes all the difference. The herb mix of parsley, mint and dill is a traditional mix in Turkish cuisine. You don’t have to be exact in the proportions you use. Tailor it to your own taste. If you prefer more dill, use more dill. If mint is your thing, use more mint.
These Zucchini-Feta latkes have the wonderful flavors of this herb combo combined with the salty mellow flavor of melted feta. A healthy squeeze of lemon adds just the right zing. Zucchin-Feta latkes can be served as a entrée with a salad, a side dish with fish; or make them small and they’re hors d’oeuvres!
Click on the link for my classic Potato Latkes!
Prep time: 30 minutes
Hint: I use a total of 1 3/4 cups minced herbs.
