With the zucchini season in full swing, it’s time to embrace this versatile vegetable and create something both delicious and unique. These Zucchini and Lentil Pancakes with Homemade Herb Sauce are a wonderful way to combine fresh produce with hearty lentils, resulting in a dish that’s not only satisfying but also incredibly nutritious.
This recipe offers a delightful twist on traditional pancakes by incorporating finely grated zucchini and blended lentils, bound together with aromatic spices and herbs. Topped with a refreshing herb sauce made from homemade mayonnaise and thick yogurt, these pancakes are perfect as a light lunch, dinner, or even an impressive brunch item.
Lentils, a staple in many cuisines worldwide, provide a boost of protein and fiber, while zucchini adds a fresh and delicate flavor. Together, they create a balance of taste and texture that will appeal to everyone, from vegetarians to those simply looking for a healthier meal option.
Let’s dive into the details of this timeless recipe that proves healthy eating doesn’t have to compromise on flavor!
Why This Recipe is Timeless
Zucchini and lentils are two ingredients that have been cherished across different cultures for their nutritional value and culinary versatility. This recipe showcases their potential in a way that feels modern yet rooted in tradition. The simplicity of the ingredients combined with the bold flavors of smoked paprika, garlic, and fresh herbs makes these pancakes a dish you’ll want to revisit again and again.
The homemade herb sauce elevates the pancakes, providing a creamy, tangy contrast to the hearty texture. Whether you’re serving these pancakes as a main course or a side dish, they’re sure to become a staple in your kitchen.
Full Recipe:
Ingredients
For the Pancakes:
- 2 medium zucchini (500 g), finely grated
- 250 g lentils, soaked overnight in 500 ml water
- 2 garlic cloves, minced or grated
- 1 egg
- 1 teaspoon smoked paprika
- Salt to taste
- 30 g green onions, finely chopped
- 50 g flour
- 3-4 tablespoons oil (for frying)
For the Homemade Herb Sauce:
- 1 egg
- ½ teaspoon mustard
- 1 teaspoon lemon juice
- 180 ml oil (sunflower or any neutral oil)
- Salt to taste
- 100 ml thick yogurt
- 30 g fresh dill and parsley, finely chopped
For the Garnish:
- 2 tomatoes, thinly sliced
Prep Time
25 minutes (plus soaking time for lentils)
Cooking Time
20 minutes
Total Time
45 minutes
Servings
Serves 5 (makes 5 pancakes)
Nutrition Facts (Per Serving)
- Calories: 210 kcal
- Protein: 7g
- Carbohydrates: 20g
- Fat: 11g
- Fiber: 6g
- Sugar: 3g
Step-by-Step Instructions
1. Prepare the Zucchini
Grate the zucchini on a fine grater. Sprinkle with salt and let it sit for 15 minutes. This step helps to draw out excess moisture. After 15 minutes, squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
2. Prepare the Lentils
Soak 250 g of lentils in 500 ml of water overnight. Drain and rinse the lentils, then blend them in a food processor or blender until they form a smooth paste.
3. Mix the Pancake Batter
In a large mixing bowl, combine the drained zucchini and blended lentils. Add minced garlic, one egg, smoked paprika, and salt. Stir well to combine. Fold in the chopped green onions and flour. The batter should be thick but not too dry.
4. Cook the Pancakes
Heat a non-stick skillet over medium heat and brush it with oil. Spoon about 1/3 cup of the batter into the pan and flatten it gently to form a pancake. Cover the pan and cook for 4 minutes. Flip the pancake and cook for another 3 minutes, still covered. Repeat with the remaining batter.
5. Make the Herb Sauce
In a tall container, combine one egg, mustard, lemon juice, and a pinch of salt. Using an immersion blender, blend while gradually adding oil. Blend until the mixture thickens into mayonnaise. Mix in yogurt, chopped dill, and parsley.
6. Assemble the Dish
Spread 2 tablespoons of the herb sauce on each pancake. Top with sliced tomatoes and another drizzle of sauce.
Tips for Perfect Pancakes
- Remove Excess Moisture: Ensuring the zucchini is well-drained is crucial for achieving the right pancake texture. Too much moisture will make the batter too runny and prevent the pancakes from holding their shape.
- Control the Heat: Cook the pancakes on medium heat to allow them to cook through without burning. Covering the pan helps to trap heat and cook the pancakes evenly.
- Make the Sauce Ahead: The herb sauce can be made a day in advance and stored in the fridge. This not only saves time but also allows the flavors to meld beautifully.
FAQs
1. Can I use canned lentils for this recipe?
Yes, you can use canned lentils to save time. Be sure to rinse and drain them well before blending.
2. Can I substitute the flour with a gluten-free alternative?
Absolutely! You can use chickpea flour or a gluten-free all-purpose flour blend.
3. What other vegetables can I use?
You can experiment with grated carrots, sweet potatoes, or even finely chopped spinach for added variety.
4. How do I store the pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to maintain their crispiness.
Storage Tips
- Refrigeration: Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in a preheated oven at 180°C (350°F) for 10 minutes.
- Freezing: For longer storage, freeze the pancakes with parchment paper between each one. They can be reheated directly from frozen in the oven.
- Sauce: Store the herb sauce in a sealed jar in the refrigerator for up to 1 week.
Conclusion
Zucchini and Lentil Pancakes with Homemade Herb Sauce are a testament to the beauty of simple, wholesome ingredients coming together in perfect harmony. This recipe not only highlights the versatility of zucchini and lentils but also offers a delicious way to enjoy these nutrient-packed ingredients.
Whether you’re hosting a brunch, looking for a satisfying vegetarian meal, or simply experimenting with seasonal produce, these pancakes are an excellent choice. The creamy, herby sauce complements the hearty pancakes beautifully, while the fresh tomato slices add a burst of juiciness.
By following the tips and tricks in this guide, you’ll master the art of making perfect zucchini and lentil pancakes. Enjoy the process, savor the flavors, and feel good about serving a dish that’s as nutritious as it is delicious. Happy cooking!