Zucchini Pancakes with Yogurt Dill Sauce
Crispy, golden, and bursting with flavor, these Zucchini Pancakes with Yogurt Dill Sauce are the perfect combination of light and satisfying. Made with fresh zucchini, Parmesan cheese, and a hint of garlic, these savory pancakes are pan-fried to perfection, creating a deliciously crunchy exterior and tender interior. Paired with a creamy, tangy yogurt dill sauce infused with fresh lemon juice, this dish is a healthy and versatile choice for appetizers, brunch, or a light dinner. Quick to make in under 35 minutes, this recipe is ideal for those looking to incorporate more vegetables into their meals while still indulging in comfort food. Serve them warm with the sauce drizzled on top or on the side for dipping—either way, these zucchini pancakes are guaranteed to delight.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 teaspoon salt
- 0.5 cup all-purpose flour
- 0.25 cup parmesan cheese, grated
- 1 large egg
- 1 clove garlic, minced
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
Instructions
Grate the zucchini using the large holes of a grater. Place the grated zucchini in a clean kitchen towel, sprinkle with 1/2 teaspoon of salt, and let it sit for 10 minutes.
Squeeze the zucchini in the towel to remove as much moisture as possible, then transfer it to a large mixing bowl.
Add the flour, grated Parmesan cheese, egg, minced garlic, the remaining 1/2 teaspoon of salt, and black pepper to the zucchini. Mix until well combined to form a batter.
Heat a non-stick skillet over medium heat and add the vegetable oil.
Scoop about 2 tablespoons of the batter into the hot skillet for each pancake, flattening them slightly with the back of a spoon. Cook for 3–4 minutes per side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil if necessary. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together the Greek yogurt, fresh dill, lemon juice, and olive oil to make the sauce. Adjust seasoning with salt and pepper to taste.
Serve the zucchini pancakes warm with the yogurt dill sauce on the side for dipping or drizzling.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 20.6 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 6626 mg | 288% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 36.6 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 616 mg | 47% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1410 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
