Zucchini Griddle Cakes With Harissa-Whipped Feta

6 as a side; double recipe for main dish


  • 2/3 cup (4 ounces) feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon jarred harissa
  • 2-3 tablespoons half and half 
  • 1 7-8-inch (8-ounce) zucchini, shredded by large-holed box shredder or Microplane® type grater
  • 2 eggs, beaten
  • Dash (or more to taste) Sriracha or other hot sauce, optional
  • 1 tablespoon Parmesan cheese
  • 1 tablespoon fresh mint, dill or chives, chopped
  • Scant 1/2 cup flour
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 tablespoons butter, melted


Place Feta, olive oil, lemon juice, harissa and 2 tablespoons half and half in bowl of food processor. Process until smooth, adding remaining tablespoon of half and half if creamier consistency desired. Set aside. Or, can be made day ahead and refrigerated. Makes about 2/3-3/4 cup.

Mix zucchini, eggs, hot sauce (if using), Parmesan and mint in large bowl. In small bowl, mix flour, sugar, salt and baking powder. Add to egg mixture along with butter. Stir, blending. Heat a griddle or heavy skillet until hot. Spray with cooking spray. Ladle batter, about 1/4 cup at a time, onto griddle. Cook until edges start to brown and tops bubble; flip and cook until cooked through. Serve immediately, topped with whipped feta.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.