Zucchini pancakes are a classic dish that brings back childhood memories. It saddens me to see them served simply with a dollop of mayonnaise, or even overcooked. I decided to fix this and show how you can make this dish tastier and healthier. Let’s make zucchini pancakes with yoghurt sauce, refreshing mint and savory garlic. Just try it – and you will never want to put mayo on your zucchini pancakes, that’s for sure.

How to make zucchini pancakes with yoghurt sauce

Zucchini pancakes with yoghurt sauce: Directions

Step 1

Wash and dry the zucchini. Using the coarse side of a box grater, shred it into a bowl.

Step 2

Add pepper and salt to taste. Mix in the egg. Wash the parsley well, chop it finely with a knife and add it to the zucchini mixture.

Step 3

Now stir in the sour cream. Mix everything well so that all the ingredients come together.

Step 4

Then add 3-4 tbsp flour and mix once more to combine.

Step 5

Fry the pancakes in a hot skillet with about 5 tbsp sunflower oil. Drop a heaping spoonful of batter onto the pan for each pancake. Cook until golden brown on each side (it should take about 1-2 minutes on each side).

Step 6

Once the zucchini pancakes have cooked through, place them on a paper towel to soak in the excess oil.

Step 7

Prepare the sauce. Finely chop the mint leaves and, in a small bow, combine them with the yoguer. Season with salt and pepper and add a finely minced clove of garlic. Stir well and serve with the warm zucchini pancakes.