These savory zucchini pancakes are light, fluffy, and packed with flavor. Perfect as a quick snack, appetizer, or even a light meal, they’re complemented by a delicious garlic yogurt sauce for a refreshing finish.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4-6
Ingredients
Pancakes
- 250-300 g zucchini (about 1 medium zucchini), grated
- 2 large eggs
- 300 ml milk (about 1 ¼ cup)
- 1 tsp salt
- 1 tsp sugar or sweetener powder
- 250 g flour (about 2 cups)
- 1 small onion, finely chopped
- 1-2 cloves garlic, minced
- Olive oil for frying
Garlic Yogurt Sauce
- 2 tbsp Greek yogurt
- 15 g mayonnaise (about 1 tbsp)
- 1 small clove garlic, minced (optional for extra garlic flavor)
Instructions
- Prepare the Batter: Grate the zucchini and squeeze out any excess water using a kitchen towel. In a large mixing bowl, whisk together the eggs, milk, salt, and sugar (or sweetener) until smooth. Gradually add the flour, stirring continuously to form a smooth batter. Fold in the grated zucchini, chopped onion, and minced garlic.
- Cook the Pancakes: Heat a large skillet over medium heat and add a small amount of olive oil. Pour a ladleful of batter (about ¼ cup) onto the skillet and spread it gently into a pancake shape. Cook each pancake for 2-3 minutes on one side, or until golden brown. Flip and cook for another 2 minutes on the other side. Remove and set aside. Repeat with the remaining batter, adding more oil as needed.
- Make the Garlic Yogurt Sauce: In a small bowl, mix the Greek yogurt, mayonnaise, and minced garlic (if using). Stir until well combined and smooth.
- Serve: Serve the warm zucchini pancakes with a dollop of the garlic yogurt sauce on top or on the side.
Serving Suggestions
- Garnish with fresh herbs like parsley, dill, or chives.
- Top with a sprinkle of crumbled feta or parmesan cheese for extra flavor.
- Serve with a side of fresh salad for a light meal.
- Pair with smoked salmon or ham for added protein.
- Serve as a side dish alongside grilled meats or roasted vegetables.
Cooking Tips
- Use fresh zucchini and squeeze out excess water to prevent soggy pancakes.
- Adjust batter thickness with a bit more flour or milk if needed.
- For crispier edges, use slightly more oil when frying.
- Add your favorite spices (like paprika or cumin) for an extra flavor boost.
- Use a non-stick skillet for easier flipping and less sticking.
Nutritional Benefits
- Zucchini is low in calories, high in fiber, and a good source of vitamins.
- Eggs provide protein and essential nutrients.
- Greek Yogurt is rich in protein and probiotics, supporting gut health.
- Garlic has antioxidant and anti-inflammatory properties.
Dietary Information
- Vegetarian
- Low-Calorie Option: Swap mayonnaise for extra Greek yogurt.
- Low-Sugar Option: Use a sugar substitute or omit the sugar.
Nutritional Facts (per serving)
- Calories: ~180
- Protein: 6g
- Carbohydrates: 22g
- Fat: 7g
- Fiber: 2g
Storage
- Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
- Freezer: Freeze pancakes for up to 2 months. Reheat in the oven or skillet to retain texture.
Why You’ll Love This Recipe
- Quick and easy to make with everyday ingredients.
- A versatile dish that can be enjoyed as a snack, appetizer, or main meal.
- Packed with veggies and light on calories.
- The creamy garlic yogurt sauce adds a delicious, tangy finish.
- Kid-friendly and perfect for meal prep.
Conclusion
These zucchini pancakes are a delightful way to enjoy zucchini and make a versatile dish that can be served in so many ways. The addition of garlic yogurt sauce elevates the flavors, creating a refreshing contrast that brings out the best in these savory pancakes. Try them for breakfast, lunch, or dinner—you’ll love their simple yet delicious taste!
Frequently Asked Questions
- Can I make these pancakes gluten-free? Yes, substitute all-purpose flour with a gluten-free flour blend.
- Can I prepare the batter in advance? It’s best to make the batter fresh, but you can refrigerate it for up to 1 day.
- Can I add other vegetables? Absolutely, grated carrots or chopped spinach work well.
- How do I keep the pancakes from sticking? Make sure the skillet is hot and well-oiled before adding the batter.
- Can I make these without eggs? Yes, use a flax or chia egg as a substitute for a vegan option