Plat
Crispy Zucchini Pancake with Yogurt Herb Sauce
30 minPour 2Nutri-Score B€€
B
30 min
30 minCrispy Zucchini Pancake with Yogurt Herb Sauce
ce qu’il vous faut
Ingrédients
zucchini (shredded, excess water squeezed out)Fruits et légumes2 morceaux
rice flourCéréales60 g
eggs (beaten)Autres2 morceaux
shredded cheese (shredded)Produits laitiers60 g
saltÉpices3 g
black pepper (ground)Épices1 g
olive oil (for frying)Épicerie20 ml- Greek yogurtProduits laitiers150 g
fresh chives (finely chopped)Fruits et légumes10 g
garlic (grated)Fruits et légumes1 morceau
lemon zest (zest of one lemon)Fruits et légumes1 morceau- lemon juice (freshly squeezed)Fruits et légumes15 ml
par portion
Nutrition
319kcal
- Glucides
- 31 g
- Protéines
- 15 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Râpe
Saladier
Poêle
pas à pas
Préparation
- Étape 1
Prepare the zucchini
- Shred the zucchini with a grater.
- Squeeze out all the excess water.
- Étape 2
Make the pancake batter
- Add the rice flour, eggs, salt, pepper and shredded cheese to the zucchini.
- Mix everything together.
- Étape 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.
- Étape 4
Make the sauce
- Combine the Greek yogurt, fresh chives, garlic, lemon zest, salt, pepper and lemon juice.
- Mix together well.
- Étape 5
Serve
- Serve the crispy zucchini pancakes with the yogurt herb sauce.
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