Zucchini and Vegetable Pancakes with Dill Yogurt Sauce

These Zucchini and Vegetable Pancakes are a nutritious and delicious way to enjoy a variety of vegetables in one dish. Paired with a creamy dill yogurt sauce, these pancakes are perfect for a light meal or as a side dish. Easy to prepare and packed with flavor, they’re sure to become a favorite in your household.

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes

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:

  1. 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.
  2. 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.
  3. 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:

  1. Mix the Sauce Ingredients:
    • 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.
    • The sauce is ready to serve.

Assemble and Serve:

  1. Final Assembly:
    • Arrange the zucchini and vegetable pancakes on a serving plate.
    • Serve hot, with the dill yogurt sauce on the side.

Serving Suggestions

  • Enjoy these pancakes as a light lunch or dinner, accompanied by a fresh salad.
  • Serve as a side dish with grilled chicken or fish for a complete meal.

Cooking Tips

  • Use a non-stick pan to make frying the pancakes easier.
  • For added flavor, sprinkle some Parmesan cheese on top of the pancakes before serving.

Nutritional Benefits

  • These pancakes are rich in vitamins and minerals from the vegetables.
  • Greek yogurt provides a good source of protein and probiotics.
  • Olive oil adds healthy fats.

Dietary Information

  • This recipe is vegetarian and can be made gluten-free by using a gluten-free semolina substitute.

Storage Tips

Why You’ll Love This Recipe

  • It’s easy to prepare and packed with nutritious ingredients.
  • Provides a delicious way to enjoy a variety of vegetables.
  • Versatile and can be adapted to suit various dietary preferences.

Conclusion

These Zucchini and Vegetable Pancakes with Dill Yogurt Sauce are a tasty and healthy option for any meal. Their rich flavors and satisfying texture make them a delightful dish that you’ll want to make again and again.

Bon Appetit!