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:
- 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:
- 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:
- 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
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a frying pan or microwave until warmed through.
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!