Zucchini Pancakes with Scallion and Herbs

We simply didn’t want to leave. The Kalkan Han, an exquisitely restored inn located in the little fishing village of Kalkan on the Turkish Mediterranean, had been our base far a few days longer than we had expected. It was our last morning and I had just woken from a dreamy sleep. I threw open the shutters to see the clear sky and azure sea and just as I did, a donkey let out a bray that brought me back to reality: We had to pack and go. We went up to the roof bal­cony to enjoy one last breakfast and when we said our good-byes, our host Ersin gave me this recipe of his mother’s as a memento.

Ingredients:

• 1 ½ pounds zucchini, coarsely grated
• Salt and freshly ground pepper
• 1 bunch scallions, white and green, minced 6 ounces feta cheese, crumbled
• ½ cup chopped fresh dill
• ½ cup chopped fresh mint
• ¼ cup chopped fresh parsley
• 2 eggs, lightly beaten
• ½ cup all-purpose flour
• Olive oil for frying

How to:

1. Place the zucchini in a colander and sprinkle with ½ teaspoon salt. Let sit 1 hour to drain. Pat dry between paper towels.
2. Place the zucchini in a bowl and add the scallions, feta, dill, mint, parsley, and eggs. Mix well. Sift the flour aver the top and stir to mix. Season with salt and pepper.
3. Heat a large skillet containing a thin film of oil. Drop tablespoons of the batter into the hot oil, spreading them to make thin 2-inch pancakes. Cook until golden brown, 2 minutes on each side.
4. Serve hot or at room temperature.
Serves 6