Tunisian Zucchini and Feta Pancakes with Harissa Yogurt
Crisp-edged, tender savory pancakes studded with grated zucchini, salty feta and fresh mint, with a gentle Tunisian-style kick of harissa. Serve them with a cooling harissa-swirled yogurt for a quick lunch, light dinner or mezze spread.
- Prep
- 25 min
- Cook
- 18 min
- Wait
- 15 min
- Total
- 58 min
- Makes
- About 12 pancakes (4 servings of 3)
Steps
Before you start
- Salting and draining the zucchini takes 15 minutes, so start with that step; squeezing it dry is the key to crisp pancakes.
- Harissa brands vary a lot in heat. Start with the lower amount and add more to the yogurt sauce if you like.
- Feta is salty, so the batter uses only a little added salt.
- Keep a baking sheet in a 200°F (95°C) oven to hold finished pancakes while you cook in batches.
Salt the zucchini
- Coarsely grate the zucchini into a large bowl.
- Toss with ½ tsp kosher salt and let it sit in a colander or the bowl for 15 minutes, so the salt draws out the water.
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Ready when: Zucchini looks wet and glistening, with liquid pooling at the bottom
Tip: Use the coarse side of the grater; fine shreds turn mushy.
Make harissa yogurt
- While the zucchini sits, stir together the Greek yogurt, 1 tsp harissa, lemon zest, 1 Tbsp lemon juice and a pinch of salt in a small bowl.
- Taste and add more harissa if you want more heat.
- Refrigerate until serving.
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Ready when: Sauce is smooth and evenly pink-orange
Squeeze zucchini dry
- Scoop the zucchini into a clean kitchen towel, gather the edges and twist hard over the sink, squeezing out as much liquid as you can.
- You should extract about ½ cup (120 ml) of liquid.
- Return the zucchini to a dry large bowl and fluff it with a fork.
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Ready when: Zucchini feels damp but no more liquid drips when squeezed
Tip: Don't skip the squeeze. Wet zucchini makes soggy pancakes that fall apart.
Mix the batter
- Add the eggs, feta, mint, scallions, garlic and 1 Tbsp harissa to the zucchini and stir to combine.
- Sprinkle over the flour, baking powder, cumin, caraway (if using) and black pepper.
- Fold gently until no dry flour remains.
- The batter will be thick and chunky, not pourable.
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Ready when: Thick, scoopable batter with no dry flour pockets
Tip: Fold just until combined; overmixing makes the pancakes tough.
Heat the panOven 200°F / 95°C
- Place a baking sheet with a wire rack in the oven and heat it to 200°F (95°C) to keep finished pancakes warm.
- Heat a 12-inch (30 cm) skillet over medium heat for 2 minutes, then add 1 Tbsp olive oil and swirl to coat.
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Ready when: Oil shimmers and a small drop of batter sizzles gently on contact
Tip: If the oil smokes, lower the heat; the feta browns quickly.
Fry first batch
- Scoop about ¼ cup (60 ml) batter per pancake into the hot pan, spacing them 1 inch (2.5 cm) apart (4 per batch).
- Flatten each gently with the back of a spatula to about ½ inch (1.25 cm) thick.
- Cook 3 to 4 minutes, until the underside is deep golden brown and the edges look set.
- Flip carefully and cook 2 to 3 minutes more.
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Ready when: Both sides deep golden brown, centers feel firm when pressed and are no longer wet
Tip: Wait until the underside is well browned before flipping, or the pancake will break.
Keep warm and repeatOven 200°F / 95°C
- Transfer the cooked pancakes to the rack in the warm oven.
- Wipe out any burnt bits, add 1 Tbsp oil to the pan for each remaining batch, and repeat twice more with the rest of the batter, making about 12 pancakes in total.
- Stir the batter before each batch, as liquid collects at the bottom.
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Ready when: Every pancake is evenly golden with crisp edges
Tip: Place pancakes on a rack, not a flat plate, so the bottoms stay crisp.
Serve
- Serve the pancakes hot with the harissa yogurt and lemon wedges for squeezing over.
- They are also good with a simple tomato and cucumber salad.
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Tip: A squeeze of lemon right before eating brightens the salty feta.
Good to know
Tips
- Squeeze the zucchini until it is nearly dry; this is the single biggest factor in crispness.
- Cook at medium heat. Too high and the outsides burn before the egg in the center is set.
- Make one test pancake first and check the seasoning; add a pinch of salt to the batter if your feta is mild.
- For a mezze-style spread, make smaller pancakes using 2 tablespoons of batter each and cook about 2 minutes per side.
Make ahead
"Grate, salt and squeeze the zucchini up to 4 hours ahead and keep it refrigerated. Mix the harissa yogurt up to 2 days ahead. Add the eggs and flour only just before frying, since the baking powder activates and the batter gets watery if it sits."
Storage & reheating
"Room temperature: up to 2 hours. Refrigerator: store cooled pancakes in an airtight container, with parchment between layers, up to 3 days. Freezer: freeze in a single layer, then bag, up to 2 months. Reheat from fridge or frozen on a baking sheet in a 400°F (200°C) oven for 8 to 12 minutes, flipping once, until hot and crisp. The yogurt keeps 3 days in the fridge."
Substitutions
- feta cheese → Halloumi, grated, or ricotta salata. Halloumi is also salty and browns well; ricotta salata crumbles in much like feta.
- all-purpose flour → 1:1 gluten-free flour blend. The pancakes will be slightly more delicate, so flip gently.
- harissa paste → 1 tsp hot paprika plus ½ tsp ground cayenne mixed with 2 tsp olive oil. A rough stand-in if you have no harissa; the flavor will be less complex.
- fresh mint leaves → Fresh flat-leaf parsley or dill. Use the same amount; the pancakes will taste a little less cool and fresh.
