Zucchini Pancakes

The authentic recipe is much simpler and less fattening: Use one egg only. Scallions, cheese, olive oil, baking powder, black pepper are not needed. Add 1 Tbsp of dried mint. Dill weed can be dried also (1 Tbsp). The consistency of the batter: You should be able to drop the batter into the pan easily. This is not supposed to be doughy. Once in the pan, slightly flatten it with a fork/spoon. Definitely squeeze out the water of zucchinis really hard before mixing the other ingredients.

How much (in weight) is "3 medium zucchini"? PLEASE give more concrete measurements?

To easily get excess moisture out of zukes:
-wrap shredded zukes in a tea towel, then spin them in the lettuce spinner

Or for more fun:
-wrap shredded zukes in a tea towel, then step out outside and swing the towel around in a large circle at your side. Helps if you have a teenager around.

I replaced the regular flour with chickpea flour - equally delicious and suitable for the GF intolerant...

Back home (Turkeyj we also cook a healthier version in the oven instead of frying them. We use only one egg, 3 is waay tooooo much. Add a shredded potato and only 1 tablespoon of flour. And I add about a half cup of shredded nutty cheese, back home it’s kaskaval, over in the states I use manchego. 350 oven for about 40 minutes or until the top browns. And then enjoy. It’s good warm and cold.

I made a couple as waffles to avoid the additional fat from the oil and they were even better than the pancake version. Light and crisp!

Use potato ricer to squeeze out excess liquid. Works great for spinach as well!

Hmmm. Why don't you buy 3 medium zucchini, stick them on the scale and tell us?
Seriously though, when you use something like zucchini in a recipe like this where the exact amounts are not critical, it would be silly to specify an exact weight. You'd have people grating 2-3/4 or 3-1/4 zucchini and sticking the rest in the fridge, left wondering what to do with it. Makes far better sense to say "3 medium".
Besides that, people buy zucchini by the each, not by the weight.

I made this with chickpea flour (I am gluten-free), parmesan, cilantro and used one egg; also added lemon zest and garlic. I served it with avocado crema, recipe below.

1 avocado, peeled and pit removed (chop into pieces)
1/4 cup sour cream
2 cloves garlic
2 green onions, chopped
Zest of half a large lemon
1-2 Tablespoons lemon juice (use less if you want thick crema)
1 teaspoon sea salt
freshly ground pepper
chopped fresh cilantro, basil or parsley for garnish
Pulse in food processor.

the trick here is to make them super crispy. don't skimp on the time you allow and be sure to flip them several times. i found the ingredients perfectly balanced. first batch i rushed and they were not particularly great. but when i really let them brown, and brown again, and again...WOW...they were fantastic!

For those seeking more specifics on quantity, just made these using 4 zucchini with total weight of 1.75 lbs. Shredded with medium disk of Cuisinart & squeezed out the liquid strenuously using a cotton napkin. Only substitute was 1 T dried dill weed instead of fresh - all else the same. So delicious, they needed nothing, not even the leftover yogurt tahini sauce I had from a previous meal. Served as a side with tonight's dinner, could have been a meal in itself. To be repeated!

I drain in my salad spinner....gets all of the liquid out in a sec....good for many other things also....

I wish all NY Times recipes featuring fruits or vegetables would include approximate weight as well as general size.

The best way to get the water out of zucchini is to grate it, freeze it, then thaw and drain it. Magic. Let temperature do the work. Zucchini doesn't suffer in freshness. I haven't tried this recipe but I've been making muçver for a long time, and this way works without you having to work.

Made these last evening. Stunningly easy to make and incredibly delicious. Subbed tarragon for the dill. Will add diced jalapeño next time for some spice. Subbed sour cream with a good grind of black pepper for the yogurt sauce. Panfried in a large cast iron skillet on a gas grill. Kept the splatter and the heat out of the kitchen. Sat on the patio, looking at the zucchini plants from which the pancakes were made—and ate them as they came out of the pan. A wonderful meal. Thank you!