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Zucchini Pancakes with Tzatziki Sauce
5 from 9 votes

Zucchini Pancakes with Tzatziki Sauce

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

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

Ingredients

FOR THE PANCAKES
  • 2 zucchini coarsely grated
  • 1 cup green onions chopped scallions and green onions mixed, aka scallions
  • salt
  • black pepper
  • 4 egg
  • ½ cup flour
  • ½ cup parsley chopped
  • 2 tablespoons mint chopped
  • 1 tablespoon tahini
  • ½ cup feta cheese chopped
  • ¼ cup walnuts chopped
  • cooking oil for frying
FOR THE TZATZIKI SAUCE
  • ½ cup yogurt plain, Greek
  • 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 lemon zest
  • salt
  • black pepper

Instructions

PREPARING THE TZATZIKI SAUCE
    Cup of Yum
  1. 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
  1. 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.
  2. 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.
  3. Preheat the oven to 300° F to keep the pancakes warms while you are cooking them.
  4. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 250

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.