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.

Cooking is easy!

Zucchini pancakes with yoghurt sauce

How to make zucchini pancakes with yoghurt sauce

Ingredients