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Step 1: Prepare the Zucchini
Grate the zucchinis using a grater.
Place the grated zucchini in a colander or bowl and sprinkle with salt.
Let sit for 10 minutes to draw out excess moisture.
After 10 minutes, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
Step 2: Prepare the Batter
In a large bowl, beat the 2 eggs.
Add the squeezed zucchini, flour, Greek yogurt, chopped dill, salt, and black pepper.
Mix until well combined.
Step 3: Fry the Pancakes
Heat olive oil in a large skillet over medium-low heat.
Scoop out spoonfuls of the batter and place them in the skillet, flattening slightly to form pancakes.
Fry on low heat for about 3-4 minutes per side, or until golden brown and cooked through.
Step 4: Serve
Remove the pancakes from the skillet and drain on paper towels if necessary.
Serve hot, garnished with additional chopped dill if desired.
Serving Suggestions
Serve with a dollop of Greek yogurt or sour cream.
Pair with a side salad for a fresh and balanced meal.
Enjoy with avocado slices or smoked salmon for extra richness.
Cooking Tips
Squeeze out as much moisture as possible from the zucchini to prevent soggy pancakes.
Cook on low to medium heat to ensure even cooking and a crispy texture.
Add a little feta cheese to the batter for a tangy flavor boost.
Nutritional Benefits
Zucchini: Low in calories, high in fiber, vitamin C, and antioxidants.
Eggs: Great source of protein and healthy fats.
Greek Yogurt: Rich in probiotics, calcium, and protein.
Dill: Contains antioxidants and vitamin A.
Dietary Information
Vegetarian: Yes
Gluten-Free: No (Use gluten-free flour as an alternative)
Low-Carb: Yes
Dairy-Free: No (Use dairy-free yogurt substitute)
Nutritional Facts (Per Serving, Approx. 4 Servings)
Calories: 180 kcal
Carbohydrates: 12g
Protein: 7g
Fat: 10g
Fiber: 2g
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze for up to 1 month in a sealed bag.
Reheating Tip: Reheat in a pan over medium heat for crispiness.
Why You’ll Love This Recipe
Quick, easy, and budget-friendly.
Perfectly crispy outside, soft inside.
Healthy and packed with nutrients.
Pairs well with multiple toppings and sides.
Conclusion
These Crispy Zucchini Pancakes are a delicious and nutritious way to enjoy zucchini in a simple yet flavorful dish. Whether served as a light meal, appetizer, or snack, they’re easy to make and full of fresh ingredients. Try them today and enjoy a crispy, golden-brown delight with your favorite dipping sauce!
Frequently Asked Questions
Can I use another type of flour? Yes! Almond flour or oat flour works as a gluten-free option.
Can I make these pancakes in the oven? Yes! Bake at 200°C (400°F) for 15-18 minutes, flipping halfway.
What can I substitute for Greek yogurt? Use sour cream, cottage cheese, or dairy-free yogurt.
Can I add cheese to the batter? Yes! Feta or Parmesan works great.
How do I keep them crispy? Drain on paper towels and reheat in a dry pan.
Can I make the batter ahead of time? It’s best to make fresh, but you can store it for up to 1 hour in the fridge.
Are these good for meal prep? Yes! Store in the fridge or freezer and reheat when needed.
What herbs can I use besides dill? Try parsley, chives, or cilantro.
Can I make these without eggs? Yes! Use a flaxseed or chia seed egg substitute.
What’s the best oil for frying? Olive oil or avocado oil for a healthier option.
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