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🍰 Crispy Zucchini-Carrot Pancakes with Herb Yogurt Dip

434 kcal · 35 min · 4 servings

Ingredients

• 400 g Carrot(s)
• 400 g Zucchini
• 2 Onion(s)
• 2 Egg(s)
• 4 tbsp Flour
• 250 g Yogurt
• 100 g Crème fraîche
• 1 bunch Chives
• 0.5 bunch Parsley
• Salt and Pepper
• Herb Salt
• Oil

Instructions

1. 1. Coarsely grate the zucchini and carrots. Mix them with one teaspoon of salt and let the mixture rest for fifteen minutes. Meanwhile, finely chop the onions and set them aside.
2. 2. Stir the yogurt and crème fraîche together. Finely chop the parsley and chives and add them to the yogurt and crème fraîche mixture. Season the cream with herb salt and a little pepper to taste.
3. 3. Place the zucchini and carrots in a fine mesh sieve and squeeze out the liquid thoroughly. Put the vegetables in a bowl, add the onions, and stir in two eggs and four tablespoons of flour. Finally, season the mixture with salt and pepper.
4. 4. Heat oil in a frying pan. Fry small pancakes from the zucchini and carrot mixture in the pan. Ensure that the pancakes are fried golden brown on both sides.
5. 5. Let the finished pancakes drain briefly on kitchen paper. Then serve them with the herb yogurt cream.

Nutrition per serving

• kcal: 434
• Protein: 17 g · Fett/Fat: 25 g · Carbs: 33 g