What to do with zucchini? Try these Zucchini Pancakes with Yogurt Sauce! These zucchini pancakes are crispy on the outside, fluffy on the inside and the yogurt dip with fresh herb goes perfectly well with it.
Like to support my work?Rate this recipe by clicking on the hearts!
5 de 1 vote
Click on the hearts
For the zucchini pancakes
1bunch of parsley
Salt and pepper
For the yoghurt dip
150gof plain yogurt
1cupfresh herbs: parsleymint, dill
1tablespoonof olive oil
Salt and pepper
Start by washing the zucchini, cutting off the ends and grating them. Once the zucchini is grated, place it in a clean cloth and skeeze it out well to remove excess water.
Chop the parsley and finely chop the spring onions.
Then add the eggs, flour, cumin, coriander powder, parsley and spring onions. Mix everything well.
Heat a drizzle of olive oil in a pan. Spoon a generous tablespoon of the zucchini mixture into 2, 3 or 4 pancakes depending on the size of your pan. Cover with a lid and cook the zucchini pancakes for 10 minutes on each side over medium heat.
Repeat until no more pancake batter is left.
Meanwhile, prepare the yogurt dip. Chop the fresh herbs (parsley, mint and dill) finely. In a small bowl, pour the yogurt, fresh herbs, olive oil and lime juice. Add salt and pepper. Mix well.
Serve the zucchini pancakes with the yogurt dip and a squeeze of lime.
My tip: Preheat your oven to 120°C and place the already baked pancakes on a baking sheet lined with parchment paper. This way they will stay warm and crisp up even more!