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Crispy Zucchini Pancake with Yogurt Herb Sauce
30 minVoor 2Nutri-Score B€€
B
30 min
30 minCrispy Zucchini Pancake with Yogurt Herb Sauce
recept van
TIFFY COOKS 🥟
@tiffycooks
19 recepten
21 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
zucchini (shredded, excess water squeezed out)Groente en fruit2 stukken
rice flourGranen60 g
eggs (beaten)Overig2 stukken
shredded cheese (shredded)Zuivel60 g
saltKruiden en specerijen3 g
black pepper (ground)Kruiden en specerijen1 g
olive oil (for frying)Voorraadkast20 ml- Greek yogurtZuivel150 g
fresh chives (finely chopped)Groente en fruit10 g
garlic (grated)Groente en fruit1 stuk
lemon zest (zest of one lemon)Groente en fruit1 stuk- lemon juice (freshly squeezed)Groente en fruit15 ml
per portie
Voedingswaarden
319kcal
- Koolhydraten
- 31 g
- Eiwitten
- 15 g
- Vetten
- 15 g
wat je gebruikt
Keukengerei
Rasp
Mengkom
Koekenpan
stap voor stap
Bereiding
- Stap 1
Prepare the zucchini
- Shred the zucchini with a grater.
- Squeeze out all the excess water.
- Stap 2
Make the pancake batter
- Add the rice flour, eggs, salt, pepper and shredded cheese to the zucchini.
- Mix everything together.
- Stap 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.
- Stap 4
Make the sauce
- Combine the Greek yogurt, fresh chives, garlic, lemon zest, salt, pepper and lemon juice.
- Mix together well.
- Stap 5
Serve
- Serve the crispy zucchini pancakes with the yogurt herb sauce.
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