Zucchini Pancakes With Yogurt Dill Sauce Recipe
Description:
A fancy and fun way to dress up zucchini! These zucchini pancakes with yogurt dill sauce offer a delightful blend of flavors and textures. You could leave out the salmon to make it vegetarian, and it’s still delicious either way! With a preparation time of 25 minutes and a total cook time of just 7 minutes, this recipe fits perfectly into the < 60 Mins category, making it a quick and flavorful option for any mealtime.
Nutritional Information:
- Calories: 288.8 per serving
- Fat Content: 13.3g
- Saturated Fat Content: 2.7g
- Cholesterol Content: 19.2mg
- Sodium Content: 504.4mg
- Carbohydrate Content: 27.3g
- Fiber Content: 3.7g
- Sugar Content: 5.3g
- Protein Content: 16g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | Plain yogurt |
| 1/4 cup | Fresh dill |
| – | Zucchini |
| 1 | Idaho potatoes |
| 2 | Red onion |
| 2 tbsp | Olive oil |
| 1 | Smoked salmon |
| 2 tbsp | Chives |
| – | Lemon slice |
| – | Fresh ground black pepper |
Instructions:
Yogurt Dill Sauce:
- In a ceramic or plastic bowl, combine plain yogurt, fresh dill, and other desired ingredients for the sauce.
- Cover the bowl and chill the sauce until ready to serve.
- If preparing the sauce in advance, add lemon juice just before serving to prevent the yogurt from separating.
Zucchini Pancakes:
- Grate zucchini and potatoes using the large hole side of a handheld box grater or a food processor fitted with a shredding disk.
- Place the grated vegetables in a bowl and add chopped red onion, olive oil, salt, and fresh ground black pepper to taste.
- Preheat the oven to 300°F (150°C).
- In a 7 1/2″ nonstick omelet pan, heat 1 teaspoon of olive oil together with 1/4 teaspoon of melted butter over medium-high heat until hot.
- Pour 3/4 cup of the grated vegetable mixture into the pan, spreading it evenly to the edges and pressing down firmly with a rubber spatula to form a pancake about 1/4″ thick.
- Cook the pancake for about 3 minutes, or until the edges begin to brown.
- Gently lift the pancake with a spatula to check the underside. If it’s deep golden brown in color, flip the pancake and cook for an additional 3 to 4 minutes, or until golden.
- Remove the pancake from the pan and drain excess oil on a paper towel, then transfer it to a baking sheet and place it in the oven to keep warm.
- Repeat the process to make more pancakes, adding 1 teaspoon of oil and a bit of butter for each one.
Serving:
- To serve, place a generous 1/4 cup of greens on 6 salad plates.
- Spread each pancake with 2 tablespoons of the prepared yogurt dill sauce.
- Place the pancakes on top of the greens.
- Arrange 2 slices of smoked salmon on each pancake.
- Garnish with chopped chives, lemon slices, and freshly ground black pepper.
- Serve the remaining yogurt dill sauce on the side for dipping or drizzling over the pancakes.
These zucchini pancakes with yogurt dill sauce are not only visually appealing but also bursting with flavor, making them a delightful addition to any meal. Enjoy the blend of textures and flavors in this versatile dish, perfect for breakfast, brunch, or a light dinner option.
