Turkish Squash Pancakes

1 pound squash, trimmed & coarsely grated

2 cups chopped green onions

4 eggs beaten to blend

1/2 cup all purpose flour

1/3 cup chopped fresh dill or 1 1/2 tablespoons dried dill weed

1/3 cup chopped fresh parsley

2 Tablespoons chopped fresh tarragon or 2 teaspoons dried

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 cup crumbled feta cheese (about 3 ounces)

2/3 cup chopped walnuts (about 3 ounces

Olive oil

 

Method

1. Place squash in colander. Sprinkle with salt and let stand 30 minutes. 

2. Squeeze squash with hands to remove liquid, then squeeze dry in several layers of paper towels.  Combine squash, chopped green onions, eggs, flour, chopped dill, parsley, tarragon, salt and pepper in a medium bowl. Mix well. Fold in feta cheese. Fold chopped walnuts into squash mixture. (Note: squash mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.)

3. Preheat oven to 300 deg.F. Place baking sheet in oven. Cover bottom of large non-stick skillet with olive oil.  Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoons. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm.