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Crispy Herbed Zucchini Pancakes with a Cool Garlic Yogurt Sauce

Crispy savory pancakes made from squeezed grated zucchini, herbs, and parmesan, served warm with a cool garlic yogurt sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 3 people
Calories: 220
Ingredients Equipment Method

Ingredients
  

2 cups grated zucchini, from about 2 medium zucchini
1/2 teaspoon salt, for drawing out moisture
1/2 cup all-purpose flour
1/4 cup grated parmesan cheese
1 teaspoon baking powder
2 large eggs
2 tablespoons chopped fresh dill or parsley
1 clove garlic, minced
Black pepper, to taste
Olive oil, for the skillet
1/2 cup plain Greek yogurt, for the sauce
1 clove garlic, minced, for the sauce
1 tablespoon fresh lemon juice, for the sauce

Equipment

  • 1 large cast iron skillet
  • 1 box grater
  • 1 clean kitchen towel
  • 1 large mixing bowl
  • 1 small mixing bowl

Method
 

Grate the zucchini and toss with salt, let sit 10 minutes.
    Squeeze the zucchini dry in a clean kitchen towel.
      Combine the zucchini with flour, parmesan, eggs, herbs, and garlic.
        Heat a thin layer of oil in a skillet.
          Cook spoonfuls of batter until golden, then flip.
            Stir together the yogurt, garlic, and lemon juice for the sauce.
              Serve warm topped with the garlic yogurt sauce.