Ingredients for Zucchini Pancakes With Yogurt Dill Sauce
- Plain Yogurt
- Fresh Dill
- Salt And Pepper
- Lemon, Juice Of
- 2 medium zucchini, grated
- Idaho Potatoes
- Red Onion
- Olive Oil
- Vegetable Oil
- Baby Greens
- Smoked Salmon
- Chives
- Lemon Slice
- Fresh Ground Black Pepper
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How to Make Zucchini Pancakes With Yogurt Dill Sauce
- Grate the zucchini and place it in a colander to drain excess moisture for about 10 minutes.
- In a large bowl, combine the grated zucchini, chopped onion, flour, eggs, salt, pepper, and baking powder. Mix well.
- Heat olive oil in a large skillet over medium heat.
- Drop spoonfuls of the zucchini mixture onto the hot skillet, flattening slightly to form pancakes.
- Cook for 3-4 minutes per side, or until golden brown and cooked through.
- While the pancakes are cooking, prepare the yogurt sauce: In a small bowl, combine the Greek yogurt, chopped dill, lemon juice, salt, and pepper. Mix well.
- Serve the zucchini pancakes immediately, topped with the creamy dill yogurt sauce. Add flaked salmon if desired.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
21g
Fat
13g
Carbs
9g
