Zucchini Pancakes with Sheep Cheese

Ingredients:

• 2lbs of zucchini
• 1/2-3/4 cups of shredded sheep cheese
• 2 eggs
• Bunch of fresh green parsley
• Bunch of fresh green dill
• All purpose flour, about 1/2 cup
• 1 pack of dry yeast (about 2 tablespoons) or 0.5oz of raw yeast
• Salt to taste
• Oil for frying

How to prepare, step-by-step:

1. Prepare ingredients: if you don’t like taste of sheep cheese you can replace it with any other cheese to your taste, or skip it all together, but I like these pancakes made with “brynza”:

   

2. Skin zucchinis, if they are more mature and have seeds formed already – remove seeds as well, then grate zucchinis on medium-sized slots of your grater:

   

3. Salt generously:

   

4. And set aside for about 15 mins in warm place, grated zucchini will produce a lot of juice and we are trying to remove most of it:

   

5. So, pour shredded zucchinis to colander and using spoon or hands try to squeeze juices out and discard them:

   

6. Move drained zucchini back to the bowl:

   

7. Add all yeast:

   

8. Crack eggs in:

   

9. Rinse and chop green parsley and dill, and add them to the bowl as well:

   

10. Mix contents of the bowl:

    

11. Add sheep cheese grated on medium slots:

    

12. Mix:

    

13. Add sifted flour, amount of flour you need will vary greatly depending on how good of the job you did removing the juices, for me it took about 1/2 cup, just pay attention to a dough you get, it shouldn’t be too thin to drip from the spoon but it should be still possible to scoop it with a spoon:

    

14. So keep mixing flour in until you get desired consistency, then cover bowl with a towel and set aside in warm place for 30 mins to rise a bit:

    

15. You will get something like this:

    

16. Warm up skillet over moderate heat with enough oil to cover bottom of it; scoop batter tablespoon and form pancakes on the skillet, fry until golden brown:

    

17. Then flip to other side using spatula and fry until ready:

    

18. Repeat with all batter, move ready pancakes to a plate:

    

19. Serve warm with a bit of sour cream or with sour cream and garlic dip like I did: