Cast Iron Cooking for Vegetarians by Joanna Pruess

Author:Joanna Pruess
Language: eng
Format: epub, pdf
Publisher: Skyhorse Publishing
Published: 2013-04-22T16:00:00+00:00

In a colander, toss the zucchini with about ½ Tablespoon of salt and drain for 20 to 25 minutes. Meanwhile, prepare the Red Pepper–Yogurt Sauce, if using, and set aside.

Working in batches, squeeze the zucchini with your hands to remove as much moisture as possible, then transfer it to a kitchen towel or several layers of paper towels and squeeze again. In a bowl, combine the zucchini, eggs, scallions, dill, mint or parsley, about ½ teaspoon of salt, and a generous amount of pepper, and mix well. Stir in the flour, then add the feta, and stir to blend. Just before cooking, stir in the pine nuts.

Preheat your oven to 300°F. Line a baking sheet with paper towels and put it in the oven.

Heat a 12-inch cast-iron skillet or griddle over medium-high heat until hot. Add enough oil to coat the bottom of the pan. Drop the zucchini mixture by generous soup-spoonfuls into the skillet (about 3 Tablespoons) and flatten with the back of a spatula into 3-inch discs, cooking only as many pancakes as will fit comfortably without crowding. Fry until golden brown, 2 ½ to 3 minutes, then turn and fry the other side for the same length of time. Transfer the pancakes to the baking sheet to keep warm while frying the remaining pancakes. Serve hot.

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