Zucchini Feta Pancakes with Yogurt Sauce

Zucchini Feta Pancakes with Yogurt Sauce
Preheat oven to 250. Line plates that can go into the oven with paper towels.

FOR THE PANCAKES

   3 medium zucchini (about 1 pound), shredded
   Salt

Sprinkle 1/2 t. salt on zucchini and allow to drain for 5 minutes in colander.
Use clean kitchen towel and squeeze 2 - 3 times. Should be about half the original.

In large mixing bowl mix zucchini with:

   3 large eggs, beaten

Mix well, then add:

   ½ cup all-purpose flour
   1/2 t salt
   1/2 t pepper
   1 tablespoon extra virgin olive oil
   1 cup crumbled feta cheese
   3 scallions, finely chopped

Mix well, then add:

   1 teaspoon baking powder

Mix again.

To cook

    4 to 6 tablespoons vegetable oil, more as needed.

Heat oil in heavy skillet. Drop heaping tablespoons of batter several inches apart. These will spread. Flatten with spatula as needed. They should be 3/8" thick, 3" in diameter. Flip as needed until golden on both sides about 5 - 6 minutes. Transfer to plate lined with paper towels and keep in oven. Add oil to pan as needed. 


FOR THE YOGURT SAUCE

⅔ cup plain yogurt
2 cloves garlic, finely chopped
½ teaspoon salt

Combine, and mix well.