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
