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1
Preheat oven to 250 degrees.
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2
Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt.
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3
Allow to drain for five minutes.
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4
Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible.
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5
Squeeze a second time; volume will shrink to about half the original.
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6
In a large mixing bowl, combine zucchini and eggs.
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7
Using a fork, mix well.
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8
Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper.
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9
Mix well, add baking powder, and mix again.
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10
Place a cast iron skillet or other heavy skillet over medium heat.
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11
Add 2 tablespoons vegetable oil and heat until shimmering.
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12
Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread.
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13
Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter.
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14
Fry until golden on one side, then turn and fry again until golden on other side.
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15
Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp.
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16
Transfer to a plate lined with paper towels, and keep warm in oven.
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17
Continue frying remaining batter, adding more oil to pan as needed.
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18
Serve hot.
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19
For yogurt sauce: In a small bowl, combine yogurt, garlic and salt.
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20
Mix well, and serve on the side or on pancakes.
