Zucchini Pancakes with Tzatziki Sauce

Zucchini Pancakes with Tzatziki Sauce

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Zucchini Pancakes with Tzatziki Sauce
  • Serves: 4 people
  • Total Time: 60 min.

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Crispy-on-the-outside, soft-on-the-inside zucchini pancakes served with refreshing tzatziki — a light, delicious and family-friendly recipe.

Portion
4
  • Squash
    1 pc
  • Onion
    1 pc
  • Salt
    1/2 tsp
  • Flour
    1 glass
  • Baking powder
    2 tsp
  • Parmesan
    1 glass
  • Chicken egg
    1 pc
  • Milk Căsuța Mea 2,5%
    1/2 glass
  • Black Pepper
    to taste
  • Oregano
    to taste
  • Oil
    to taste

For the sauce:

  • Greek yogurt
    1 glass
  • Cucumber
    1 glass
  • Garlic
    1-2 clove
  • Black Pepper
    to taste
  • Lemon Juice
    to taste

Directions

  1. Grate the zucchini and onion on a large grater. Place them in a strainer, sprinkle with salt, and leave to drain for 10 minutes.
  2. Squeeze the vegetables well to remove as much liquid as possible.
  3. In a large bowl, mix the flour with baking powder and Parmesan.
  4. Add the egg, milk, pepper, and oregano, then mix until you get a thick batter.
  5. Incorporate the drained zucchini and onion and mix well.
  6. Heat a little oil in a pan and pour one spoon of batter for each fritter.
  7. Fry for about 3 minutes on each side, until golden and crispy. Remove onto a paper towel to absorb excess oil.
  8. Tzatziki sauce: Mix the yogurt with the well-drained grated cucumber, garlic, dill, pepper, and lemon juice. Refrigerate the sauce for at least 1 hour to allow the flavors to blend.
  9. Serve the fritters hot, with refreshing tzatziki sauce or sour cream, as preferred. Enjoy!

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