Zucchini Pancakes with Spicy Yogurt Sauce
Zucchini is growing all over the place right now. Do you have too much zucchini and don’t know what to do with it? I hear you! I shredded mine in my food processor and froze it because I just had too much. I knew I’d eventually make pancakes and bread. What are you doing with your abundant amounts of zucchini?
My friend Stephanie even tried to give me a monster of a zucchini. I politely declined considering how much freshly shredded zucchini I had waiting for me at home.
I used Chobani Greek yogurt instead of sour cream for the sauce because I already had Greek yogurt in the fridge and I wanted to lessen up the calories a bit. You can pretty much replace any sour cream or mayonnaise type substances with Greek yogurt!
Is this breakfast, or dinner? Who cares, this is a great meal for any time of the day. My breakfast for dinner mantra still stands.
It’s finally raining in the Hudson Valley. We’ve needed this rain so badly and it made me smile to hear the rain drops this morning, even though I had to venture out to get my hair cut and done for my impending birthday. The farmers’ of the area must be happy today and when they are happy, so am I! The recent heat waves (yes, plural) have scorched out grass and I’m quite certain it was not good for Hudson Valley crops. I’m happy that the rest of the zucchini, and other essential summer produce, can thrive again. Thank you, Mother Nature!
A great way to use up your extra zucchini. You can use any herbs for the yogurt sauce if you don't want it too spicy. Adjust for your tastes!
Prep Time: 10
Cook Time: 30
Total Time: 40
For the Pancakes:
2 cups zucchini, shredded
1 1/4 cup flour
3 tbsp vegetable oil
4 tsp baking powder
1/2 tsp salt
butter or canola oil spray
For Yogurt Sauce:
6oz plain Greek yogurt
1/4 tsp cayenne pepper
1/2 tsp lemon juice
2 cloves garlic, minced
For the Pancakes:
In a large mixing bowl, whisk together the eggs and the shredded zucchini. Add the flour, vegetable oil, baking powder and salt.
Spray a skillet with canola oil spray or a small amount of butter. Drop about 2-3 Tablespoons of batter onto the hot skillet. Cook on one side until no bubbles remain, about 2 minutes.
For the Yogurt Sauce:
Stir together the greek yogurt, cayenne pepper, lemon juice and garlic. Serve with pancakes.