Zucchini Pancakes with Garlic Dill Sauce

December 9th, 2019 | Posted by Milana in Appetizers

Zucchini Pancake with Garlic Dill Sauce

Yields: 8 servings

INGREDIENTS:

2 Medium Zucchini, Unpeeled, coarsely grated

1/4 cup Sweet Onion (quarter of a large onion or half of a small), finely grated

2 Large Eggs, beaten

6-8 Tbsp Flour (I use white whole wheat)

1 tsp baking powder

1/4 tsp turmeric

1 tsp salt

1/2 tsp finely ground black pepper

Avocado or Peanut Oil for frying

SAUCE:

1/3 cup Mayonnaise

2 cloves Garlic, minced

3 Tbsp finely chopped Fresh Dill

1 Tbsp Chives, finely chopped

1 Lime, squeezed

Salt and Pepper to taste

1/4 tsp Trader Joe’s Onion Salt

Compari Tomatoes, cut in half and sliced for garnish as pictured

Fresh cilantro leaves, for garnish

DIRECTIONS:

In a large bowl, mix together zucchini, onion, and eggs. Stir in 6 tablespoons of flour, baking powder, salt and pepper. If the batter is too thin from the zucchini, add another 2 tbsp of flour.

In a 10” saute pan over medium heat 1 tbsp of oil. Drop about 1/2 cup of batter and spread it out evenly into a 6” pancake. Lower the heat to medium-low and cook on each side for about 2-3 min. until golden brown. Continue with the rest of the batter until you have 3-4 pancakes.

In a small bowl, combine all sauce ingredients. Spread about a 1-1/2 Tbsp on each pancake leaving an inch border. Garnish with tomatoes and some cilantro leaves. Pre-slice before serving. Enjoy!

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Rating: 5.0/5 (1 vote cast)
Zucchini Pancakes with Garlic Dill Sauce, 5.0 out of 5 based on 1 rating

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