Zucchini pancakes with spicy yogurt dip by pollypocketsy

Zucchini pancakes with spicy yogurt dip

pollypocketsy

Prep

5 min

Cook

15 min

US

original

metric

Picture for Zucchini pancakes with spicy yogurt dip

US

original

metric

Ingredients

1 L zuchinni squash

2 eggs

⅓ cup corn starch

½ cup flour

½ tsp salt

1 tsp Korean red pepper flakes

1 tsp garlic powder

¼ tsp black pepper

1 cup greek yogurt

1 clove garlic

1 pinch salt

1 pinch black pepper

¼ tsp cayenne pepper

¾ tsp cumin

1 tbsp lemon juice

3 scallions

1 tsp sriracha sauce

Directions

Step 1

Grate 1 large zuchinni then pat dry with paper towels

1 zuchinni squash

Step 2

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

2 eggs

½ tsp salt

¼ tsp black pepper

1 tsp garlic powder

1 tsp Korean red pepper flakes

Step 3

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

3 scallions

Step 4

Add flour and cornstarch and mix again

½ cup flour

⅓ cup corn starch

Step 5

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

Step 6

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

Step 7

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

1 clove garlic

1 cup greek yogurt

Step 8

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

1 pinch salt

¾ tsp cumin

1 pinch black pepper

¼ tsp cayenne pepper

1 tbsp lemon juice

1 tsp sriracha sauce

Step 9

Drizzle the sauce over the pancakes then sprinkle cilantro on top

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