Zucchini Bonanza! Zucchini and Feta Pancakes

Zucchini pancakes are a fantastic way to use up the heaps of zucchini that mysteriously appear on people's back car seats at this time of year...(any Garrison Keillor fans?)  They're a simple and adaptable base for a variety of cheeses, aromatics, herbs, etc.; they're good on salads, sandwiches, and on their own; they're good hot, warm, room temperature, or chilled; and they freeze very well.

My dear friend Promise makes a version of these delicious savory pancakes, so whenever I make them, I think of her.  I'm fairly certain that she's partial to the Moosewood cookbook version, which involves beating egg whites and then folding them into the main mixture, which adds a lightness to the batter.  I prefer this one-bowl version for its ease, even if the pancakes tend to be hearty and dense--this works since I'm usually using them as a meatless main dish rather than as a side.

This version uses feta and dill for a Greek riff.  Try them with some scrambled eggs for breakfast, with some yogurt sauce and pita for lunch, and over salad greens with olives, cucumbers, tomatoes for dinner.  Other variations could be cheddar and chive, goat cheese and thyme, queso fresco and cilantro, or parmesan and basil.  What's your preference?  Here, I served them on a bed of baby spinach and topped them with roasted grape tomatoes and a drizzle of a lemony vinaigrette.  These made a late supper last week and I ran out of natural light, so the photos don't really do them justice.

--K, happy I finally made these this year

2 1/2 cups grated zucchini (you can use a box grater or an attachment on a food processor)
1/2 t. salt
1 large egg plus 1 white
1 cup flour
1/2 cup crumbled feta
1/2 cup grated onion
1/2 cup chopped Italian parsley
2 T. chopped dill
1 T. chopped mint
1 t. lemon zest
freshly ground pepper
a few T. canola or olive oil

After grating your zucchini, place in a colander and sprinkle with the salt, tossing it around so the salt is evenly distributed.  Place colander in sink and allow zucchini to drain for at least 15 minutes.

Thoroughly dry the zucchini by spreading it out on a clean dishtowel and pressing down on it with another dishtowel.  Transfer to large bowl, add remaining ingredients, and mix well to form the batter.  If it seems too wet, add a bit more flour.

Heat a large skillet over medium-high heat and drizzle in some of the canola oil.  When oil is shimmering, add batter to skillet by heaping tablespoonfuls.  Use the back of a spoon to press them down slightly.  Cook 3-4 minutes per side until golden brown.  Keep pancakes warm by placing them on a cookie sheet in a 200 degree oven until batter is used up.