Crispy Zucchini Pancakes with Greek Yogurt
Crispy zucchini pancakes are a simple and satisfying way to turn fresh vegetables into a flavorful dish that works at any time of day. Light yet filling, these pancakes have a golden, crisp exterior and a soft, tender center. The combination of grated zucchini, fresh dill, eggs, and Greek yogurt creates a balanced texture and a fresh taste that feels both comforting and nourishing.
They are quick to prepare, budget friendly, and versatile enough to be served for breakfast, lunch, or as a savory snack. Paired with Greek yogurt or sour cream, they become a complete dish that feels wholesome without being heavy.
Preparation Time
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
Ingredients
- 2 medium zucchinis, grated
- ½ teaspoon salt
- 2 eggs, beaten
- 3 tablespoons flour
- 3 tablespoons Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- Black pepper, to taste
- Olive oil, for frying
Instructions
Step 1: Prepare the Zucchini
Grate the zucchinis using a standard grater. Place the grated zucchini into a colander or bowl, sprinkle with salt, and let it rest for about ten minutes. This step helps release excess moisture. Once rested, squeeze the zucchini thoroughly using a clean kitchen towel or cheesecloth until most of the liquid is removed.
Step 2: Make the Batter
In a large bowl, whisk the eggs until lightly beaten. Add the drained zucchini, flour, Greek yogurt, chopped dill, salt, and black pepper. Mix everything together until the batter is evenly combined.
Step 3: Cook the Pancakes
Heat a small amount of olive oil in a large skillet over medium to low heat. Spoon portions of the batter into the pan and gently flatten them into pancake shapes. Cook for three to four minutes on each side, until golden brown and fully cooked through.
Step 4: Serve
Transfer the cooked pancakes to a plate lined with paper towels if needed. Serve warm, optionally garnished with extra dill.
Serving Suggestions
- Serve with a spoonful of Greek yogurt or sour cream
- Pair with a fresh green salad for a light meal
- Add avocado slices or smoked salmon for extra richness
Cooking Tips
- Removing as much moisture as possible from the zucchini is essential for crisp pancakes
- Keep the heat moderate to ensure even cooking without burning
- A small amount of crumbled feta can be added to the batter for extra flavor
Nutritional Benefits
- Zucchini: Low in calories and rich in fiber, vitamin C, and antioxidants
- Eggs: Provide high quality protein and healthy fats
- Greek yogurt: Adds protein, calcium, and probiotics
- Dill: Contributes antioxidants and vitamin A
Dietary Information
- Vegetarian: Yes
- Gluten free: No, but gluten free flour can be used
- Low carb: Yes
- Dairy free: No, dairy free yogurt can be substituted
Nutritional Facts per Serving (Approximate)
- Calories: 180 kcal
- Carbohydrates: 12 g
- Protein: 7 g
- Fat: 10 g
- Fiber: 2 g
Storage and Reheating
- Refrigerator: Store in an airtight container for up to three days
- Freezer: Freeze in a sealed bag for up to one month
- Reheating: Warm in a skillet over medium heat to restore crispiness
Why You Will Love This Recipe
These zucchini pancakes are fast to make, affordable, and packed with nutrients. They deliver a satisfying contrast between a crispy exterior and a soft interior, while remaining light and fresh. Their neutral base makes them easy to customize with different toppings and sides, depending on the occasion.
Conclusion
Crispy zucchini pancakes with Greek yogurt are an excellent way to enjoy fresh zucchini in a practical and flavorful form. Whether served as a light meal, an appetizer, or a quick snack, they offer a balance of taste, texture, and nutrition. With minimal ingredients and simple steps, this recipe is easy to repeat and adapt to your preferences.
Frequently Asked Questions
Can I use a different type of flour?
Yes, almond flour or oat flour can be used as gluten free alternatives.
Can these be baked instead of fried?
Yes, bake at 200°C or 400°F for 15 to 18 minutes, flipping halfway through.
What can replace Greek yogurt?
Sour cream, cottage cheese, or dairy free yogurt work well.
Can cheese be added to the batter?
Yes, feta or Parmesan are good options.
How do I keep them crispy?
Drain briefly on paper towels and reheat in a dry pan.
Can the batter be made ahead of time?
It is best used fresh, but it can be stored in the refrigerator for up to one hour.
Are these suitable for meal prep?
Yes, they store well in the fridge or freezer and reheat easily.
What herbs can replace dill?
Parsley, chives, or cilantro are good alternatives.
Can I make them without eggs?
Yes, flaxseed or chia seed egg substitutes can be used.
What oil is best for frying?
Olive oil or avocado oil are both suitable options.
