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🍽️ Crispy Zucchini Pancakes with Yogurt Dip

342 kcal · 30 min · 4 servings

Ingredients

• 4 zucchini
• 1 large potato (floury, waxy)
• 2 eggs
• 4 tbsp flour
• salt
• pepper
• oil (for frying)
• 2 cups yogurt
• 4 tbsp buttermilk
• 2 garlic cloves
• 1 tbsp lemon juice
• 1 tbsp mint
• salt

Instructions

1. 1. Wash the zucchini thoroughly and cut off the hard ends.
2. 2. Grate the zucchini finely.
3. 3. Peel the potato and grate it finely as well.
4. 4. Whisk the eggs in a separate bowl.
5. 5. Stir the flour into the eggs.
6. 6. Season the egg-flour mixture with salt and pepper to taste.
7. 7. Place the grated vegetables into a clean kitchen towel.
8. 8. Squeeze the moisture out of the vegetables firmly.
9. 9. Fold the dried vegetable mixture into the batter.
10. 10. Heat some fat in a frying pan.
11. 11. Place a portion of the zucchini mixture into the hot pan.
12. 12. Press the pancakes flat so they cook evenly.
13. 13. Fry the pancakes for about four minutes on both sides until golden brown.
14. 14. Repeat the process with the remaining batter.
15. 15. Mix the yogurt and soured milk in a small bowl.
16. 16. Peel the garlic clove.
17. 17. Press the garlic directly into the yogurt mixture.
18. 18. Season the dip with salt and a splash of lemon juice.
19. 19. Pick the mint leaves and stir them in.
20. 20. Serve the warm pancakes together with the cold dip.

Nutrition per serving

• kcal: 342
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 29 g