Cookbook author Faye Levy says the Sephardic-style Yogurt-Mint Garlic Topping is a refreshing complement to the light pancakes. The topping tastes best when made with good quality yogurt, such as Middle Eastern, Greek or Bulgarian style, or strained yogurt called labneh.
3 cups coarsely grated zucchini (3 medium zucchini; about 12 ounces, total) 1 tablespoon chopped garlic Salt and freshly ground pepper 1 tablespoon chopped Italian parsley, optional 1 large egg, lightly beaten 3 tablespoons all-purpose flour 1/4 cup olive oil or vegetable oil, or a little more if needed for frying
Mint sprigs for garnish, optional Yogurt Mint Garlic Topping (recipe follows)
Combine zucchini, garlic, salt and pepper. Add parsley, if using, and beaten egg. Stir together lightly. Stir in flour.
Heat oil in a deep heavy large skillet. For each pancake, drop 1 heaping tablespoon of zucchini mixture into pan. Flatten slightly with back of a spoon. Fry over medium heat about 2 to 3 minutes on each side, or until golden brown. Turn very carefully so oil doesn’t splatter. Drain on paper towel. Stir mixture before frying each new batch. If all the oil is absorbed, add a little more to pan.
Serve hot with topping in a separate bowl. Garnish with mint sprigs. Makes 12 small cakes, about 4 appetizer or side-dish servings.
Yogurt Mint Garlic Topping
1/2 cup plain yogurt 1 1/2 teaspoons chopped fresh mint
1 small garlic clove, minced Salt and pepper
Mix yogurt with mint and garlic. Season to taste with salt and pepper. Serve at room temperature. Makes 1/2 cup.
Per serving: 66 calories; 5 g fat (1 g saturated fat; 68 percent calories from fat); 3 g carbohydrates; 19 mg cholesterol; 110 mg sodium; 2 g protein; 0.4 g fiber.
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