Savoury Zucchini Pancakes

Ingredients

• 3 large zucchini/courgettes ((Note 1))
• 1 cup all purpose / plain flour ((Note 2))
• 2 eggs
• 4 scallions/spring onions (thinly sliced )
• 15 g dill (finely chopped (Note 3))
• 1 tsp salt
• 1/2 tsp ground black pepper
• vegetable oil ((Note 4))
• 120 g Greek or plain yogurt ((Note 5))
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp garlic powder ((Note 6))
• 1/4 tsp salt
• 1/4 tsp sugar
• 1/4 tsp black pepper

Instructions

1. 1

   Shred the zucchini/courgette using a box grater or a food processor. Add to a colander or bowl, sprinkle with half of the salt and allow it to sit for 10 minutes to release excess moisture.

2. 2

   Meanwhile, prepare the optional yogurt sauce by combining the yogurt sauce ingredients in a small bowl.

3. 3

   Transfer the grated zucchini/courgette to a colander and squeeze out as much liquid as you can with your hands. Then use a clean kitchen towel to squeeze out as much of the remaining moisture as possible. This step is essential to prevent the pancakes from being soggy.

4. 4

   In a large mixing bowl, mix the flour, eggs, scallions/spring onions, dill, salt, and ground black pepper. Mix until well combined and a smooth batter forms.

5. 5

   Add the shredded zucchini to the batter and mix thoroughly.

6. 6

   Heat a large non-stick skillet or frying pan over medium to high heat. Add a generous amount of oil to cover the surface.

7. 7

   Once the skillet is hot, drop in a few spoonfuls of the zucchini batter, spreading them slightly with the back of the spoon to form pancakes. Cook for about 2-3 minutes on each side until golden brown and crispy. (Note 7)

8. 8

   Transfer the cooked pancakes to a wire rack or paper towel-lined plate. Serve the zucchini pancakes warm with the yoghurt sauce.