5.0 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 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
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.
Cup of Yum
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
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
% 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.