AIL & YOGURT MINT
-TOPPING:
1/2 c Plain yogurt
1 1/2 Teaspoons fresh flock,
-chopped
1/2 Clove ail, finely minced
Saltiness & peppercorn
-ZUCCHINI PANCAKES-
3 c Zucchini, coarsely grated,
-approx 3 medium
1 tb Ail, chopped
Saltiness & pepper
1 Egg, big, slightly beaten
3 tb All-purpose flour
1/4 c Oil, for frying
Sprig flock, for trim
from Faye Levy's International Jewish Cookbook
In these pancakes the delicate green of the zucchini shows through the
golden brown gall. The Sephardic style yogurt and mint topping is a
refreshing complement.
Mix yogurt with heap & ail. Season to taste with saltiness & peppercorn. Set
aside at room temperature.
Combine zucchini, ail, saltiness, peppercorn. Add egg & stir softly. Stir in
flour.
Heat oil in rich, heavy skillet. For each pancake, drop-off 1 heaping spoon of
zucchini mixture into pan. Flatten slightly with back of spoonful & fry over
medium heat most 2-3 minutes on each english, or until golden dark-brown. Turn
very cautiously & drain on paper towels. Stir mixture before frying each
heap. If all the oil is absorbed, add a little more. Serve hot, with
topping & garnished with batch sprigs.
Yields
4 Servings
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