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Zucchini Pancakes with Tzatziki Sauce

Course Appetizer, Main Course, Vegetables
Cuisine The World
Keyword gluten free, pancakes, tzatziki sauce, vegan, zucchini
Prep Time: 10 minutes
Cook Time: 10 minutes
Draining: 20 minutes
Total Time: 40 minutes
Servings: 6 people
Calories 250 kcal

Ingredients

FOR THE PANCAKES

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

FOR THE TZATZIKI SAUCE

  • ½ cup Greek yogurt ½ cup plain Greek yogurt
  • ½ cup sour cream ½ cup sour cream
  • ½ cup cucumber ½ cup grated cucumber squeezed dry
  • 1 tablespoon garlic 1 tablespoon minced garlic
  • 1 tablespoon olive oil 1 tablespoon olive oil
  • 1 teaspoon lemon juice 1 teaspoon lemon juice
  • 1 zest lemon 1 whole lemon zest
  • salt and pepper salt and pepper

Instructions

PREPARING THE TZATZIKI SAUCE

  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 Facts
Zucchini Pancakes with Tzatziki Sauce
Amount Per Serving
Calories 250 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 131mg44%
Sodium 215mg9%
Potassium 412mg12%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 4g4%
Protein 11g22%
Vitamin A 1119IU22%
Vitamin C 25mg30%
Calcium 162mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.