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Crispy Zucchini Pancake with Yogurt Herb Sauce
30 minServes 2Nutri-Score B€€
B
30 min
30 minCrispy Zucchini Pancake with Yogurt Herb Sauce
what you need
Ingredients
zucchini (shredded, excess water squeezed out)Produce2 pieces
rice flourGrains60 g
eggs (beaten)Other2 pieces
shredded cheese (shredded)Dairy60 g
saltSpices3 g
black pepper (ground)Spices1 g
olive oil (for frying)Pantry20 ml- Greek yogurtDairy150 g
fresh chives (finely chopped)Produce10 g
garlic (grated)Produce1 piece
lemon zest (zest of one lemon)Produce1 piece- lemon juice (freshly squeezed)Produce15 ml
per serving
Nutrition
319kcal
- Carbs
- 31 g
- Proteins
- 15 g
- Fat
- 15 g
what you’ll use
Tools
Grater
Mixing bowl
Frying pan
step by step
Method
- Step 1
Prepare the zucchini
- Shred the zucchini with a grater.
- Squeeze out all the excess water.
- Step 2
Make the pancake batter
- Add the rice flour, eggs, salt, pepper and shredded cheese to the zucchini.
- Mix everything together.
- Step 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.
- Step 4
Make the sauce
- Combine the Greek yogurt, fresh chives, garlic, lemon zest, salt, pepper and lemon juice.
- Mix together well.
- Step 5
Serve
- Serve the crispy zucchini pancakes with the yogurt herb sauce.
most cooked first