Zucchini Pancakes with Tzatziki Sauce

Name: Zucchini Pancakes with Tzatziki Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Yield: 6 people
Ingredients: 2 zucchini; 1 cup scallions green onions; salt and pepper; 4 eggs; ½ cup flour; ½ cup parsley; 2 tablespoons mint; 1 tablespoon Tahini; ½ cup feta cheese; ¼ cup chopped walnuts; oil for frying; ½ cup plain greek yogurt; ½ cup sour cream; ½ cup cucumber; 1 tablespoon mint; 1 tablespoon garlic; 1 tablespoon olive oil; 1 teaspoon lemon juice; 1 zest lemon; salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
40 mins
Servings
6 people
Calories
250 kcal
Course
Appetizer, Dinner
Cuisine
International, Vegetarian

Zucchini Pancakes with Tzatziki Sauce

Yvette Baldwin

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Let’s bring the Mediterranean flavors into our kitchen with this beautiful recipe.

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Ingredients

Servings

FOR THE PANCAKES

2 zucchini coarsely grated
1 cup scallions green onions chopped scallions and green onions mixed
salt and pepper
4 eggs
½ cup flour
½ cup parsley chopped
2 tablespoons mint chopped
1 tablespoon Tahini
½ cup feta cheese chopped
¼ cup chopped walnuts
oil for frying

FOR THE TZATZIKI SAUCE

½ cup plain greek yogurt
½ cup sour cream
½ cup cucumber squeezed dry
1 tablespoon mint
1 tablespoon garlic minced
1 tablespoon olive oil
1 teaspoon lemon juice
1 zest lemon
salt and pepper

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Instructions

PREPARING THE TZATZIKI SAUCE

Combine the yogurt, sour cream, cucumber, and garlic in the food processor and puree until smooth. Add the mint olive oil, lemon zest and juice. Give it a couple of more pulses and transfer to a bowl. Season with salt and pepper to taste. Keep refrigerated until ready to use.

PREPARING THE ZUCCHINI PANCAKES

Place the coarsely grated zucchini in a colander. Sprinkle with salt and let stand for 30 minutes. Squeeze the zucchini to remove as much liquid as possible. Dry the zucchini by pressing it between several layers of paper towels.
In a large bowl, combine the zucchini, mixed scallions, eggs, flour, parsley, mint, tahini, salt, and pepper until well blended. Fold in the feta cheese and the walnut to the zucchini mixture.
Preheat the oven to 300° F to keep the pancakes warms while you are cooking them.
Add enough oil to a large skillet to a depth of about 1/8 inch, and heat over medium high heat. The oil must shimmer but not be smoking. Working in batches, drop heaping tablespoons of the zucchini mixture into the hot oil, do not overcrowd the skillet. Fry until the pancakes are golden brown and cooked through, about 2 to 3 minutes per side. Transfer each batch of pancakes to the baking sheet in the oven to keep warm. Serve immediately with the tzatziki sauce

Nutrition Information

Show Details

Calories 250kcal (13%) Carbohydrates 16g (5%) Protein 11g (22%) Fat 17g (26%) Saturated Fat 6g (30%) Cholesterol 131mg (44%) Sodium 215mg (9%) Potassium 412mg (12%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1119IU (22%) Vitamin C 25mg (28%) Calcium 162mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 250 kcal

% Daily Value*

Calories	250kcal	13%
Carbohydrates	16g	5%
Protein	11g	22%
Fat	17g	26%
Saturated Fat	6g	30%
Cholesterol	131mg	44%
Sodium	215mg	9%
Potassium	412mg	9%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	1119IU	22%
Vitamin C	25mg	28%
Calcium	162mg	16%
Iron	2mg	11%