Polly Pocketsy

Zucchini pancakes with spicy yogurt dip 

Grate 1 large zuchinni then pat dry with paper towels 

In another bowl beat 2 eggs then season with salt pepper red pepper flakes and garlic powder 

Pour the egg mixture over the zuchinni and mix well then add 3 sliced scallions

Heat pan on medium high then spray with oil or brush with oil and take a tablespoon of the mixture and drop down to form patties

Reduce the heat to medium and cook on both sides for approx 2 minutes or until golden 

To make the dip put 1 cup of greek yogurt in a bowl then add a clove of crushed garlic 

To the yogurt add cumin salt pepper cayenne pepper and lemon juice  and sriracha sauce then mix well 

Drizzle the sauce over the pancakes then sprinkle cilantro on top 