If you're looking for a good mid-week Passover meal -- here it is! I actually make these year round, but they're ideal during the holiday.
And versatile: for a dairy meal add about 1/2 cup crumbled feta cheese to the mix. For more substance -- serve with sunnyside eggs. I accompany them with mashed avocado, but sometimes with dairy sour cream or plain yogurt (any of these mixed with a squirt of lemon juice).
- 2 medium zucchini (10-12 ounces each)
- 1/2 teaspoon salt
- 4 scallions, chopped
- 2 large eggs
- 2/3 cup matzo meal
- vegetable oil for frying
* for a dairy meal you can add 1/2 cup crumbled feta cheese
Shred the zucchini in a food processor (or grate by hand). Place the shreds in a bowl, sprinkle with salt, toss the shreds and let rest for 10-12 minutes. Squeeze he shreds to extract as much liquid as possible. Return the shreds to the bowl. Add the scallions and egg and mix the ingredients. Add the matzo meal and mix thoroughly. Heat about 1/8-inch vegetable oil in a large sauté pan over medium-high heat. Spoon portions of the mixture into the pan to make pancakes about 2-inches in diameter. Leave some space between each pancake. Cook for about 3 minutes per side or until crispy and golden brown. Remove to paper towels to drain. Repeat with the remaining zucchini mixture. Serve with mashed avocado, dairy sour cream or plain yogurt (mixed with some lemon juice).
Makes about 12 pancakes