…or fritters, or whatever you want to call them. For sure, my favorite way to use up an overabundance of zucchini thus far.

These savory cakes are so tasty and so easy to make that I cooked them up several times last weekend. So good! I actually got the recipe from my local farmers market’s newsletter, but made a few mods. Thanks, Phoenixville Farmers Market!

Zucchini Pancakes

Makes 12 pancakes

3 medium zucchini, shredded
Salt and freshly ground black pepper
3 large eggs, lightly beaten
½ cup all-purpose flour
1 cup crumbled feta cheese
6 scallions, thinly sliced
A handful of fresh basil
Olive oil, for pan-frying
Yogurt sauce (combine plain Greek yogurt and garlic salt to taste)

Place the shredded zucchini in a colander over a bowl or in the sink, and mix with ½ teaspoon salt. Allow to drain for at least five minutes.

While the zucchini is draining, prepare the other ingredients. Here, I actually used pesto instead of fresh basil. Feel free to sub in any ingredients you like!

Transfer the zucchini to a kitchen towel, and squeeze as hard as you can to extract as much moisture as possible. Squeeeeeeze! The volume should be greatly reduced.

In a large mixing bowl, combine the zucchini, eggs, flour, feta, scallions, and herbs (or pesto). Season to taste with salt and pepper, and mix well.

Place 2 tbsp olive oil in a large, heavy skillet over medium-high heat. Once the oil is shimmering, place the zucchini batter in the pan in little cake shapes. They can really be as big as you want them, as long as you flatten them so they’re thin enough to cook through to the middle without burning the outsides. Brown until golden on one side, then turn the cakes over to brown the other side.

Work in batches, keep the cakes warm after removing them from the skillet, and add more oil to pan as needed. Serve hot with the yogurt sauce.

Makes for a seriously amazing lunch. Or breakfast. Or dinner. Hell, eat them in the middle of the night, I don’t care. SO GOOD!!