Zucchini Griddle Cakes with Harissa-Whipped Feta

Zucchini Griddle Cakes with Harissa-Whipped Feta

prep time

minutes
cook time

minute
servings
6

Ingredients
















Cooking Instructions

1

Place feta, olive oil, lemon juice, harissa and 2 tablespoons half and half in bowl of food processor. Process until smooth, adding remaining tablespoon of half and half if creamier consistency desired. Set aside. Or, can be made day ahead and refrigerated. Makes about 2/3-3/4 cup.


2

Mix zucchini, eggs, hot sauce (if using), parmesan and mint in large bowl. In small bowl, mix flour, sugar, salt and baking powder. Add to egg mixture along with butter. Stir, blending. Heat griddle or heavy skillet until hot. Spray with cooking spray. Ladle batter, about 1/4 cup at a time, onto griddle. Cook until edges start to brown and tops bubble; flip and cook until cooked through. Serve immediately, topped with whipped feta.


Ingredients
















Cooking Instructions

1

Place feta, olive oil, lemon juice, harissa and 2 tablespoons half and half in bowl of food processor. Process until smooth, adding remaining tablespoon of half and half if creamier consistency desired. Set aside. Or, can be made day ahead and refrigerated. Makes about 2/3-3/4 cup.


2

Mix zucchini, eggs, hot sauce (if using), parmesan and mint in large bowl. In small bowl, mix flour, sugar, salt and baking powder. Add to egg mixture along with butter. Stir, blending. Heat griddle or heavy skillet until hot. Spray with cooking spray. Ladle batter, about 1/4 cup at a time, onto griddle. Cook until edges start to brown and tops bubble; flip and cook until cooked through. Serve immediately, topped with whipped feta.


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