Name: Curried Zucchini Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 whole zucchini (peeled and grated on the smallest holes of a box grater); 1/4 cup plain greek yogurt; 1/4 cup ricotta cheese; 1/2 a lemon (zested and juiced); 1 whole egg; 1 clove garlic (minced); 1 tablespoon fresh dill (chopped); 1 teaspoon curry powder; 1/2 teaspoon dried onion; 1/2 teaspoon salt; 1/3 cup all-purpose flour; olive oil (as needed for pan frying)

Zucchini is such an incredible, versatile veggie and one of my favorites. These curried zucchini pancakes are actually a play on the zucchini fritters that Marc’s mom would make for him growing up that he loved so much. I added a few of my own touches of course that made them into delectable little pancakes. They had such a super crispy exterior and a really creamy interior for a fantastic side dish!

Shredding the zucchini is the perfect way to make sure it is all uniform and perfect for the curried zucchini pancakes. — To start, I shredded a peeled zucchini on the smallest holes of my box grater to get the perfect consistency. Then I wanted to make sure the shredded zucchini was not too waterlogged, so I wrapped it in a paper towel and firmly pressed it to get out a good amount of the moisture.

I loved easily the batter for the curried zucchini pancakes came together! — From there it was super easy to put the batter for the curried zucchini pancakes together. I transferred the zucchini to a large bowl and mixed it thoroughly with Greek yogurt, ricotta cheese, an egg for a binder, garlic, dried onion, fresh dill, curry powder for loads of flavor, salt, and flour. It looked glorious already.

I wanted that perfect crispy exterior on the outside of the curried zucchini fitters. — Then it was time to get olive oil heating up in my cast iron skillet to cook off the batter. I used my trusty 1.5 inch cookie scoop to get perfect portions of the batter into the pan. I used the back of the scoop to just gently press the scoops of batter down into little round pancakes. Pssst…using the 1.5 inch scoop for any pancake type batter makes them silver dollar sized. I didn’t want to crowd the pan, so I cooked them in batches of 5. They became so gorgeously crispy on the outside.

Such cute, delectable little bites! — Once I finished the first batch, I transferred them to a plate lined with paper towel to blot the grease and repeated with two more batches of 5. Using the 1.5 inch scoop yielded 15 curried zucchini pancakes total. They were such cute, delectable bites.

When all three batches finished cooking, I just served the curried zucchini pancakes immediately. They were fantastic with a little apple sauce or sour cream. They made a perfect side dish, or they could have been an appetizer as well. I hope you enjoy this family inspired recipe, friends!

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Curried Zucchini Pancakes

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Course: Appetizer, Side Dish

Servings: 15 pancakes

Author: Jeanie and Lulu's Kitchen

Ingredients

1 whole zucchini peeled and grated on the smallest holes of a box grater
1/4 cup plain greek yogurt
1/4 cup ricotta cheese
1/2 a lemon zested and juiced
1 whole egg
1 clove garlic minced
1 tablespoon fresh dill chopped
1 teaspoon curry powder
1/2 teaspoon dried onion
1/2 teaspoon salt
1/3 cup all-purpose flour
olive oil as needed for pan frying

Instructions

Take the shredded zucchini and squeeze out some of the moisture by wrapping it in a paper towel and pressing it firmly. It does not have to be dry, just not soggy. Transfer it to a large bowl and stir it in with the Greek yogurt, ricotta, lemon zest, lemon juice, egg, garlic, dill, curry powder, dried onion, salt and flour. Make sure everything is combined well, then set the batter aside.
Heat a thin layer of olive oil in a cast iron skillet over medium high heat. Once it is nice and hot use a 1.5 inch cookie scoop to easily scoop dollops of the batter into the pan, then lightly press the scoop of batter down with the back of the scoop to make a perfectly round little pancake. Fit 5 in the pan at a time.
Pan fry the pancakes for about 2 minutes on the first side, then gently flip them to crisp up on the other side for another 2 minutes. Remove them to a plate lined with paper towel to blot them. Repeat with two more batches of 5 to make 15 little pancakes total.
Once they are all cooked off, serve the pancakes on a big platter with whatever serving sauce you desire. They are amazing with apple sauce, sour cream, you name it. Enjoy!