This dish is great served as a lunch or brunch item with a beautiful green salad, or it can be a tasty appetizer.
The yogurt dill sauce really carries this recipe. Don't attempt to serve the pancakes without it or you will be sad. Or maybe your zucchini will be sad. It will definitely look sad.
Either way, just heed the advice. You will be greatly rewarded.
Zucchini Pancakes with Yogurt Dill Sauce
This can be whipped up in just a few minutes and is a lovely break from an ordinary lunch.
Yogurt Dill Sauce
This sauce can be prepared ahead of time for the flavours to blend but doing it at the last minute is fine as well. Extra sauce can be used as a dip for veggies or home fries. You can also thin it with milk to make a creamy and delicious salad dressing.
1 cup plain Greek yogurt (non fat works great)
1 tbsp lemon juice (or half a lemon juiced)
1 tsp dried dill (or 2-3 tsp chopped fresh)
1/2 tsp microplaned garlic, or finely minced
1/4 tsp salt
1/8 tsp ground pepper, or to taste
1. Stir together all ingredients in small bowl. Store in fridge until ready to use.
Zucchini Pancakes
Makes approximately 8- 3" pancakes to serve 2-3 people.
You will want to double the recipe if you are feeding a family. If you are avoiding wheat, spelt flour works fine in place of unbleached flour.
2 cups grated, packed zucchini (from approximately 2 small zucchinis)
1/2 tsp salt
2 tbsp unbleached flour
1 egg or 1 egg white, lightly whisked
1/4 tsp sea salt
1/8 tsp ground pepper
*optional: 1 tbsp finely chopped parsley
1-2 tbsp grapeseed or sunflower oil
1. Preheat oven to 350 degrees and place baking sheet inside.
2. Toss together grated zucchini and salt. Let sit for at least 5 minutes.
3. Combine flour, egg white, salt, pepper and parsley, if desired, in a medium-sized bowl.
4. Take half of zucchini mixture and squeeze it very hard between your hands to release as much liquid as possible. Place dry zucchini into bowl with flour and egg. Repeat with other half. (FYI-You should have approximately 1/2 cup of liquid released). Stir together mixture.
5. Heat 1/2- 1 tsp oil in large cast iron skillet over medium heat. When hot, spoon about 1/8- 1/4 cup batter onto skillet, lightly pressing down to smooth it out. Cook for apprximately 2 minutes per side, or until golden brown, moving them to the oven to keep warm until serving. Serve with yogurt dill sauce.
