Zucchini Pancakes with Smoked Trout & Dilled Yogurt
Author: Sarah
Recipe type: Dinner, Lunch, Brunch, Appetizer
Cuisine: American, Summer
Prep time:
Cook time:
Total time:
Serves: 3-4 (yields 12 pancakes)
These are pancakes I would happily eat for breakfast, lunch, or dinner. If smoked trout is not available to you, they'd be just as good with smoked salmon.
Ingredients
3 medium Zucchini (about 1#)
3 Eggs
½ large White Onion, thinly sliced
2 Tbsp. chopped Dill, divided
2 Tbsp. chopped Chives, divided
½ c. All-Purpose Flour
1 tsp. Baking Powder
½ c. Plain Greek Yogurt (or Sour Cream)
zest of ½ Lemon
1 tsp. Lemon Juice
½ # Smoked Trout, flaked apart into bite-sized pieces
Kosher Salt
freshly ground Black Pepper
Olive Oil or Vegetable Oil
Instructions
Shred the zucchini using a box grater or food processor or use a mandoline to cut into thin matchsticks. Toss with ¾ tsp. salt in a colander set over a large bowl. Allow to sit for 5 minutes until liquid begins to collect in the bottom of the bowl. Transfer the zucchini to a clean kitchen towel and squeeze out as much liquid as you can (I measured the liquid I removed--about ¾ c., if you were curious).
Beat the eggs with ¼ tsp. salt and ½ tsp. black pepper. Add the zucchini, sliced onion, and 1 Tbsp. each dill and chives. Toss with the flour and baking powder and stir until incorporated.
Heat a griddle over medium-high heat and coat well with oil. Drop ¼ c. mounds of the zucchini pancake batter on the griddle and flatten slightly to make 3 in. circles. Cook 2-3 minutes per side until golden brown.
Meanwhile, stir together the yogurt, lemon zest and juice, remaining herbs, a pinch of salt, and a few twists of pepper in a small bowl.
Divide pancakes between plates, top with the flaked trout and a spoonful of yogurt sauce.
Recipe by strawberryplum at http://www.strawberryplum.com/zucchini-pancakes-with-smoked-trout-dilled-yogurt/