Zucchini pancakes with feta and herbs
40 MIN
SATIETYPORTIONS: 2-3
One of the healthier lunch or dinner choices – sufficiently satisfying yet not heavy pancakes that will be enjoyed by everyone.
Ingredients| Tzatziki: | |
| 300 g | Greek yogurt |
| Half | Cucumber |
| 2 cloves | Garlic |
| 2 tablespoons | Lemon juice |
| According to your needs | Olive oil, salt, pepper |
| For the pancakes: | |
| 2 | Small zucchinis |
| Handful | Parsley, dill, green onion tops |
| 150 g | Feta cheese |
| 2 | Eggs |
| 1 teaspoon | Grated lemon zest |
| 1 teaspoon | Smoked paprika |
| 3/4 cup | Chickpeas (or wheat) flour |
Instructions1
Let’s start with making tzatziki: in one bowl, combine Greek yogurt, grated cucumber, minced garlic cloves, lemon juice, olive oil, and season with salt and pepper to taste. Set it aside.
2
Now, let’s start making the pancakes: grate the zucchinis. Place them in a sieve and press firmly several times to drain the excess water.
3
Chop parsley, dill, and green onion tops. Add them to the bowl with the grated zucchinis.
4
Add the feta cheese in small pieces to the zucchini mixture. Crack the eggs into the bowl. Then, add smoked paprika and grated lemon zest. Mix everything thoroughly.
5
Gradually add flour and check if the batter is not too runny – you may need to add more flour.
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