Recipe: Zucchini pancakes with garlic and yogurt-mint topping

Total time 45 minutes

In these pancakes, from “Faye Levy’s International Jewish Cookbook” (Warner Books, 1991), the delicate green color of the zucchini shows through the golden brown crust. As Levy writes, “The Sephardic-style yogurt and mint topping is a refreshing complement to the light pancakes and is also good with plain sauteed zucchini or eggplant or with cooked green beans.”

YOGURT-MINT TOPPING

1/2 cup plain yogurt

1 1/2 teaspoons chopped fresh mint

1/2 small clove garlic, finely minced

Salt

Freshly ground black pepper

PANCAKES

3 cups coarsely grated zucchini (about 3/4 pound)

1 tablespoon chopped garlic

Salt

Freshly ground black pepper

1 egg, lightly beaten

3 tablespoons flour

Oil

Mint sprigs

YOGURT-MINT TOPPING

Mix yogurt with mint and garlic. Season to taste with salt and pepper. Set aside at room temperature.

PANCAKES

Combine zucchini, garlic and salt and pepper to taste. Lightly stir in egg. Stir in flour.

Heat 1/2 cup oil over medium heat in deep, heavy, large skillet. Drop zucchini mixture by heaping tablespoons into skillet. Flatten slightly with back of spoon and cook until golden brown, 2 to 3 minutes per side. (Turn very carefully so oil doesn’t splatter.) Drain on paper towels. Stir mixture before cooking each batch. Add more oil between batches if needed.

Serve hot with Yogurt-Mint Topping. Garnish with mint springs.

12 pancakes (4 appetizer or side-dish servings). Each pancake: 36 calories; 64 mg sodium; 19 mg cholesterol; 2 grams fat; 3 grams carbohydrates; 2 grams protein; 0.17 gram fiber.