Tuesday, September 6, 2011

Zucchini-Feta Pancakes

This recipe is one recommended by a local farmer!! For all of you who buy from Rockhill Creamery Farmstead Cheese, this recipe is from Jennifer Hines, the maker of Rockhill Creameries farmstead cheese.  Not only is this recipe delicious but it also brings to life her delicious cheeses! As of this summer, my girl scout troop along with my mom and I went up to visit Rockhill Cremery and all of their cows.  While up there, we saw a calf and some goats.  It was a wonderful trip and we had tons of delicious food! On another note, this recipe is a little altered from Jennifer Hines original recipe she sent us. First, we made it the way Jennifer suggested then we decided to alter it a bit. We had some old sun-dried tomato bread that we bought from Volkers Bakery so we decided to make this into bread crumbs and add it to this recipe for a little extra flavor.  Of course, we liked our altered version better so, experiment a little yourself with different herbs and seasoning and see if you can make it even better.


Zucchini-Feta Pancake with Tabbouleh and Fresh Corn
4 eggs, separated (Clifford Family Farms)
4 packed cups coarsely grated zucchini
1 cup finely crumbled feta cheese (Rockhill Creamery)
1/2 cup finely chopped green onions
3 tablespoonfuls chopped basil
1/4 cup chopped dried tomatoes, soaked in water
1 cup flavored bread crumbs (we used Sun-dried Tomato bread from Volkers)
1/4 cup whole wheat flour
Canola Oil for frying (we actually used butter to keep it 100% local)
Yogurt for topping (used our homemade yogurt)

1. Beat the egg whites until stiff.
2. Squeeze all the excess moisture out of the grated zucchini by pressing in a colander or by wrapping up in a linen dishtowel and squeezing until most of the liquid is gone.
3. In a medium-sized bowl, combine zucchini, egg yolks, feta cheese, green onions, basil, bread crumbs, and flour.
4. Fold the egg whites into the zucchini mixture.
5. Heat a little oil or butter in a heavy skillet over medium-low heat. Add spoonfuls of batter and fry on both sides until golden and crisp.
6. Serve immediately topped with yogurt if desired.
source: The New Moosewood Cookbook by Mollie Katzen but given to us by Jennifer Hines from Rockhill Creamery.

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