Always made in the summertime in Greek homes this dish is served with a cool yogurt based sauce, called Tzatziki. For a new twist I used my quick red pepper sauce, which gives it a roasted spicy flavor. These can be served as a side dish, appetizer, or an easy late dinner.
Grate the cucumbers in a colander. Let drain as you prep the other ingredients.
2. Dry the grated zucchini between two sheets of paper towels and squeeze out the water.
3. In a large bowl, combine scallions, eggs, flour, dill, parsley,feta, salt and walnuts. Add the salt and pepper to taste, keeping in mind the feta is salty.
4. In the skillet add enough olive oil to cover the bottom and heat to medium. Test the oil with the end of a wooden spoon until small bubbles arrive. Now, you are ready to fry.
5. With a soup spoon drop the zucchini carefully into the pan leaving room around each mound to cook. Cook until the bottom of the pancakes are brown and flip. This should take around 10 minutes.
6. Place on a paper towel plate and continue with the rest of the batch.
Serve warm with the red pepper sauce or Tzazikki sauce.