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Crispy Zucchini Pancake with Yogurt Herb Sauce
30 minPara 2Nutri-Score B€€
B
30 min
30 minCrispy Zucchini Pancake with Yogurt Herb Sauce
receta de
TIFFY COOKS 🥟
@tiffycooks
19 recetas
21 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
zucchini (shredded, excess water squeezed out)Frutas y verduras2 piezas
rice flourCereales60 g
eggs (beaten)Otro2 piezas
shredded cheese (shredded)Lácteos60 g
saltEspecias3 g
black pepper (ground)Especias1 g
olive oil (for frying)Despensa20 ml- Greek yogurtLácteos150 g
fresh chives (finely chopped)Frutas y verduras10 g
garlic (grated)Frutas y verduras1 pieza
lemon zest (zest of one lemon)Frutas y verduras1 pieza- lemon juice (freshly squeezed)Frutas y verduras15 ml
por ración
Nutrición
319kcal
- Carbohidratos
- 31 g
- Proteínas
- 15 g
- Grasas
- 15 g
lo que usará
Utensilios
Rallador
Bol
Sartén
paso a paso
Preparación
- Paso 1
Prepare the zucchini
- Shred the zucchini with a grater.
- Squeeze out all the excess water.
- Paso 2
Make the pancake batter
- Add the rice flour, eggs, salt, pepper and shredded cheese to the zucchini.
- Mix everything together.
- Paso 3
Pan fry the pancakes
- Heat a little oil in a frying pan.
- Pan fry the pancakes for 3 minutes on each side until golden and crispy.
- Paso 4
Make the sauce
- Combine the Greek yogurt, fresh chives, garlic, lemon zest, salt, pepper and lemon juice.
- Mix together well.
- Paso 5
Serve
- Serve the crispy zucchini pancakes with the yogurt herb sauce.
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