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🍽️ Crispy Zucchini Pancakes with Garlic Yogurt

285 kcal · 30 min · 4 servings

Ingredients

• 250 g zucchini
• 2 eggs
• 4 tbsp flour
• 2 tbsp dill
• 2 tbsp parsley
• salt
• pepper
• bell peppers
• 2 tbsp oil
• 200 g greek yogurt
• 2 garlic cloves

Instructions

1. 1. Wash the zucchini thoroughly and pat it dry with a kitchen towel.
2. 2. Grate the zucchini coarsely using the rough side of a vegetable grater.
3. 3. Place the grated zucchini into a large bowl.
4. 4. Add the eggs, flour, finely chopped herbs, salt, and pepper.
5. 5. Mix all ingredients well until a uniform batter forms.
6. 6. Heat one tablespoon of oil in a frying pan over medium heat.
7. 7. Take two portions of the batter and shape them into flat pancakes.
8. 8. Fry the first two pancakes until golden brown and crispy on both sides.
9. 9. Remove the finished pancakes from the pan and keep them warm.
10. 10. Add the remaining oil to the still hot pan.
11. 11. Fry the remaining two pancakes until done on both sides.
12. 12. Mix the yogurt in a small bowl with salt.
13. 13. Press the garlic cloves through a garlic press directly into the yogurt.
14. 14. Stir the garlic well into the yogurt.
15. 15. Serve the warm zucchini pancakes together with the garlic yogurt sauce.

Nutrition per serving

• kcal: 285
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 24 g