Zucchini Pancakes with Yogurt Dip
I like to serve these zucchini pancakes as a starter, a picnic snack or simply as a light meal with a salad. You’ll see, these zucchini pancakes will even delight the kids!
How to make zucchini pancakes?
To make zucchini pancakes, you only need 3 ingredients: zucchini, eggs, flour. Then you can add spices and herbs to enhance the taste. In this recipe, I added cumin, coriander powder, parsley and spring onions.
The first and only step that takes a little time is to grate the zucchini. I used a julienne slicer for this. See the pictures of my julienne slicer in my recipe for Zucchini Pancake with Mozzarella.
Then, remove the excess water from the zucchini. This then allows the pancakes to stick up well. To do this, I place the shredded zucchini in a clean dish towel and squeeze them tightly into the towel until no more liquid comes out.
Then you just need to mix the zucchini, flour, eggs, spices and herbs. I then cooked my pancakes in a pan for about 10 minutes on each side.
More zucchini recipes
- Vegetarian Stuffed Zucchini with Polenta
- Grilled Zucchini with Oregano
- Roasted Zucchini with Healthy Aioli Dip and Mint
- Orzo with Roasted Tomato and Zucchini
Zucchini Pancakes Recipe
For 4 servings you need the following ingredients.
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 sauce
- 150 g of plain yogurt
- 1 cup fresh herbs: parsley, mint, dill
- 1 tablespoon of olive oil
- Salt and pepper
- 1/2 lime
Are you missing an ingredient? Here are some tips on how to substitute certain ingredients.
Preparation
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.
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!
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.
Frequently Asked Questions
As with every blog post, here are some tips for substituting ingredients in this recipe:
- Zucchini: You can replace zucchini with other vegetables like carrots, potatoes or cauliflower.
- Flour: You can vary the flours. I used spelt flour for example. This recipe is even more nutritious if you use whole wheat, spelt or rye flour.
- Cumin and coriander powder: You can choose other spices such as paprika, curry or even herbs like thyme, rosemary or oregano.
- Spring onions: You can replace the spring onion with white onion, which you can fry a few minutes beforehand to ensure it is well cooked. For garlic fans, you can add some to the pancake batter as well.
- Yogurt dip: You can replace the yogurt dip withhummus, pesto or aioli!
How long do these zucchini pancakes keep?
These zucchini pancakes and yogurt dip can be stored for up to 3 days in the refrigerator.
Can I make these zucchini pancakes ahead of time?
Yes, you can make these zucchini pancakes ahead of time. To do this, cook them for 2 minutes less on each side. Then reheat them in the oven for 10 minutes at 160°C.
Can I freeze these zucchini pancakes?
Yes, absolutely!
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Zucchini Pancakes with Yogurt Dip
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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.
