These delicate, crisp zucchini pancakes, inspired by the Turkish pancakes called mucver (pronounced moosh-vair), are crisp on the outside and tender within.

Makes 8-9 pancakes

Ingredients:

Pancakes

1 medium zucchini, shredded (about 1 ½ cups)

1 large egg, slightly beaten

3 Tbsp all-purpose flour

1/8 tsp salt

1 tsp extra virgin olive oil

1/3 cup crumbled goat cheese

2 Tbsp finely chopped sweet onion

1 Tbsp finely chopped basil

1/2 tsp baking powder

4 to 6 Tbsp vegetable oil

Yogurt Sauce

1/2 cup plain yogurt

1 clove garlic, finely chopped

1/4 tsp salt

Directions:

1. In a large bowl add shredded zucchini. egg. flour, salt, olive oil, goat cheese, onion, basil and baking powder. Mix well.
2. In a small bowl add yogurt, garlic and salt.  Mix thoroughly.  Set aside.
3. Heat 2 Tbsp vegetable oil in a large skillet over medium high heat.  Place a heaping tablespoon of zucchini batter in pan for each pancake, keeping them several inches apart, allowing room to spread.   (Pancakes are about 3/8 inch thick and 3 inches in diameter.) Fry until golden brown on one side, then turn and fry again until golden brown on other side. Repeat turning and frying 5 – 6 minutes total, until crisp. Transfer to a plate and keep warm in a 250-degree F oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot with Yogurt Sauce.