These crispy vegetable pancakes are packed with grated zucchinis, cabbage, potatoes, and carrots, making them a nutritious and delicious option for any meal. Paired with a tangy dill yogurt sauce, they offer a perfect balance of flavors. Serve them as a snack, side dish, or main course!
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6 servings
Ingredients
For the Pancakes:
- 2 zucchinis, grated
- Some salt
- 1/2 cabbage, finely shredded
- 4 potatoes, grated
- 1 carrot, grated
- Salt, to taste
- Black pepper, to taste
- 2 eggs
- 4 tablespoons of semolina
- Fresh parsley, chopped
- Green onions, chopped
- 100 grams of mozzarella cheese, grated
- Olive oil, for frying
For the Dill Yogurt Sauce:
- 3 tablespoons of Greek yogurt
- 1 clove of garlic, minced
- 1 pickled cucumber, finely chopped
- Fresh dill, chopped
- Salt, to taste
- Black pepper, to taste
Directions
- Prepare the Pancakes:
Prepare the Vegetables:
- Grate the zucchinis and sprinkle with a little salt. Let sit for 10 minutes, then squeeze out excess moisture.
- Finely shred the cabbage.
- Grate the potatoes and carrot.
Mix the Ingredients:
- In a large bowl, combine the grated zucchinis, shredded cabbage, grated potatoes, and grated carrot.
- Add salt and black pepper to taste.
- Beat the eggs and add them to the vegetable mixture.
- Stir in the semolina, chopped parsley, chopped green onions, and grated mozzarella cheese.
- Mix well until all ingredients are evenly combined.
- Cook the Pancakes:
- Heat olive oil in a large frying pan over medium heat.
- Spoon the vegetable mixture into the pan, flattening each spoonful to form pancakes.
- Fry each side for about 4-5 minutes, or until golden brown and cooked through.
- Remove from the pan and place on paper towels to drain excess oil.
- Prepare the Dill Yogurt Sauce:
- In a small bowl, combine the Greek yogurt, minced garlic, finely chopped pickled cucumber, and chopped dill.
- Season with salt and black pepper to taste.
- Mix well until all ingredients are thoroughly combined.
- Assemble and Serve:
- Serve the vegetable pancakes with the dill yogurt sauce on the side for dipping. Enjoy!
Serving Suggestions:
- Serve with a side salad for a complete meal.
- Top with a dollop of sour cream or more fresh herbs.
- Serve as an appetizer at parties.
- Pair with a slice of toasted bread for a more filling meal.
- Enjoy as a light lunch with a glass of iced tea.
Cooking Tips:
- Make sure to squeeze out the moisture from the grated zucchini to avoid soggy pancakes.
- For extra crunch, fry the pancakes in batches and keep them in a warm oven.
- Adjust the seasoning to your liking; you can add a little chili for extra heat.
Nutritional Benefits:
- High in fiber, thanks to the vegetables and semolina.
- The yogurt sauce provides protein and beneficial probiotics.
- A good source of vitamins A and C from the vegetables.
Dietary Information:
- Vegetarian
- Dairy (can be made dairy-free with a non-dairy yogurt alternative)
- Can be gluten-free by substituting semolina with rice flour or chickpea flour.
Nutritional Facts (per serving):
- Calories: 250 kcal
- Protein: 10g
- Carbs: 30g
- Fat: 12g
- Fiber: 5g
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a pan with a little oil to retain the crispy texture.
- The dill yogurt sauce can be stored separately in the fridge for up to 3 days.
Why You’ll Love This Recipe:
This recipe is a fun and flavorful way to enjoy a variety of vegetables. The crispy pancakes paired with the refreshing dill yogurt sauce make a delightful dish that is both satisfying and light. Plus, it’s easy to customize based on what vegetables you have on hand!
Conclusion:
These vegetable pancakes are not only delicious but also versatile enough to be enjoyed any time of day. The addition of the dill yogurt sauce adds an extra zing to each bite, making this recipe one to repeat often. Whether as a snack, appetizer, or meal, this dish is sure to be loved by all.