Zucchini Pancakes with Garlic Yogurt

Rating: 3.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)

Garlic yogurt:

Zucchini Buffer:


Pour the yogurt into the baking dish. Remove the peel from the garlic and squeeze it through the press. Season everything with salt, juice of one lemon, olive oil and mint. Cover and leave to cool.

For the pancakes, rinse the zucchini, chop the stem end and flower end and slice the greens. Sauté just covered with salted water for 1000 cmin with the lid on over medium heat. Then drain and strain through a fine sieve into a suitable bowl. Remove the skin from the onion and grate finely to the zucchini. Dissolve the butter in a small saucepan. Rinse the kitchen herbs, shake off the tap water and finely chop the leaves. Stir into the zucchini with the eggs, butter, breadcrumbs and the cheese and season with pepper and salt. Let rest for another 1000 cmin.

Strain flour onto a flat plate. With lightly oiled hands, arrange small patties of 1 tbsp of the zucchini mixture at a time and turn to the other side in flour. Heat the oil in a frying pan and fry the pancakes until golden brown on both sides, degrease on paper towels.

Then place the pancakes on the table, cooled or possibly warm, with the garlic yogurt.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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