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Zucchini Pancakes with Yogurt Dip

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.
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Servings 4
Calories 268 kcal

Ingredients
 
 

For the zucchini pancakes

  • 2 zucchini
  • 3 eggs
  • 150 g flour
  • 1 teaspoon of cumin
  • 1 teaspoon coriander powder
  • 1 bunch of parsley
  • 2 spring onions
  • Salt and pepper

For the yoghurt dip

  • 150 g of plain yogurt
  • 1 cup fresh herbs: parsley mint, dill
  • 1 tablespoon of olive oil
  • Salt and pepper
  • 1/2 lime

Instructions
 

  • 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.

Notes

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!

Nutrition

Calories: 268kcalCarbohydrates: 37gProtein: 11gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 128mgSodium: 103mgPotassium: 537mgFiber: 3gSugar: 5gVitamin A: 1999IUVitamin C: 41mgCalcium: 131mgIron: 4mg
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