These zucchini pancakes are a delicious and healthy option for a meal or snack. They are packed with vegetables and served with a refreshing salted cucumber sauce, making them a perfect choice for a light and flavorful dish.
Ingredients
For the Zucchini Pancakes:
- 3 courgettes (zucchini), grated
- Salt
- 1 onion, finely chopped
- Olive oil
- 1 carrot, grated
- Green onion, finely chopped
- 1 red pepper, finely chopped
- Black pepper to taste
- Oregano to taste
- 1 clove of garlic, minced
- 1 cup of corn
- 1 egg
- 1/2 cup flour
For the Salted Cucumber Sauce:
- 200 g fat-free yogurt
- 2 cloves of garlic, minced
- 2 pickled cucumbers, finely chopped
- Fresh dill, chopped
Instructions
Prepare the Zucchini Pancakes:
- Grate the Zucchini:
- Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for about 10 minutes to draw out excess moisture. Then, squeeze out as much liquid as possible.
- Prepare the Vegetables:
- In a large bowl, combine the grated zucchini, finely chopped onion, grated carrot, finely chopped green onion, finely chopped red pepper, and minced garlic.
- Season and Mix:
- Season with black pepper and oregano to taste. Add the cup of corn, egg, and flour. Mix well until all ingredients are combined.
- Cook the Pancakes:
- Heat a little olive oil in a large frying pan over medium heat.
- Spoon the zucchini mixture into the pan to form pancakes. Fry for 3-5 minutes on one side until golden brown.
- Flip the pancakes and cover the pan. Cook for another 5-7 minutes until cooked through and golden on both sides.
- Drain Excess Oil:
- Place the fried pancakes on paper towels to absorb any excess fat.
Prepare the Salted Cucumber Sauce:
- Combine Ingredients:
- In a bowl, mix the fat-free yogurt with minced garlic, finely chopped pickled cucumbers, and chopped fresh dill. Stir well to combine.
Serving Suggestions
- Serve the zucchini pancakes warm, with a generous dollop of salted cucumber sauce on top or on the side.
- Pair with a fresh salad for a complete meal.
- Enjoy as a light lunch or snack.
Cooking Tips
- Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent the pancakes from becoming soggy.
- Adjust the seasoning to your preference. You can add a pinch of chili flakes for a spicy kick.
- Use a non-stick pan to make flipping the pancakes easier.
Nutritional Benefits
- Zucchini is low in calories and high in vitamins and minerals, such as vitamin C and potassium.
- The yogurt-based sauce adds probiotics and is a healthier alternative to cream-based sauces.
- This recipe provides a good balance of vegetables, protein from the egg, and carbohydrates from the flour.
Dietary Information
- This recipe is vegetarian.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Storage
- Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven before serving.
- The salted cucumber sauce can be stored in an airtight container in the refrigerator for up to 2 days.
Why You’ll Love This Recipe
- These zucchini pancakes are easy to make and packed with nutritious ingredients.
- The salted cucumber sauce adds a refreshing and tangy flavor that complements the pancakes perfectly.
- It’s a versatile recipe that can be enjoyed as a main dish or a snack.
Conclusion
Enjoy these delicious and healthy zucchini pancakes with a refreshing salted cucumber sauce. They are perfect for any meal and are sure to become a favorite in your household. Bon appétit!