Zucchini Pancakes (no, that's not an oxymoron)

My local CSA, Fairview Gardens, sent us this recipe for the week. They were delicious, fun to make, and a fun change of pace. Give 'em a try...

Zucchini Pancakes with Walnuts and Feta

June 7, 2010 by fairviewgardenscsa

I just made this recipe for a potluck on Friday and the whole batch was gone in seconds. I wish I would have doubled the recipe to have leftovers for weekend picnics.

• 1 pound zucchini, peeled and coarsely grated
• 3 green garlic stems or leeks
• 4 eggs, beaten to blend
  
• 1/2 cup all purpose flour (I used soy flour)
  
• 1/2 cup chopped fresh herbs or 1 1/2 Tablespoons dried herbs (dill, parsley, savory, rosemary)
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 cup crumbled feta cheese (about 3 ounces)
• 2/3 cup chopped walnuts (about 3 ounces) (I pulsed these in a grinder to fine paste)
  
• Olive oil

Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.

Combine zucchini, chopped green onions, 4 eggs, flour, herbs, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.

Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot. Top with yogurt or sour cream if you want.

Recipe altered from epicurious.com