Breakfast, lunch or dinner: Easy Zucchini Pancakes

Make this five-ingredient recipe your weeknight staple. Or lunch. Or breakfast! (Full recipe below.) Get more of my recipe ideas for cooking with extra virgin olive oil:    • The TRUTH about Olive Oil: Top 5 TIPS...  

❤️ Become A TRUE FOOD TV Patron ❤️ https://www.youtube.com/truefoodtv/join
🔥TFTV STORE https://teespring.com/stores/true-foo...
 ______________________________________

FACEBOOK:   / truefoodtv  
INSTAGRAM:   / truefoodtv  
TWITTER:   / truefoodtv  
WEBSITE: http://www.truefood.tv/
______________________________________
For partnership, licensing and speaking inquiries: info [at] truefood [dot] tv

TRUE FOOD is created by MANIC MEDIA, and maintains a strict independent editorial policy: http://www.manicmedia.us

ZUCCHINI PANCAKES
makes approx 12 pancakes:
1.5 lbs zucchini (2 medium or 3 small)
1 cup flour (or gluten-free alternative)
3 eggs
1/2 cup herbs
6-8 oz crumbled feta
Extra virgin olive oil for frying

1. With the largest hole of a box grater, grate the zucchini and add to a large mixing bowl.

2. Quickly whip the eggs and add them to the bowl along with the remaining ingredients (flour, herbs and feta). Mix with a spoon until the ingredients are evenly distributed and you can no longer see any dry bits of flour.

3. Heat a large skillet over medium-high heat, and when it’s hot, add enough olive oil to coat the bottom of the pan. Using a large spoon, drop a spoonful of zucchini batter into the oil and use the back of the spoon to spread the batter out to roughly 1/4 inch thickness.

4. Flip each pancake when the bottom is golden brown and does not stick to the pan. When the second side is also golden, transfer to a plate or a cooling rack lined with paper towel.

Serve the pancakes with yogurt or sour cream.