Curried Zucchini Pancakes
Servings Prep Time
15pancakes 10minutes
Cook Time
20minutes
Servings Prep Time
15pancakes 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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!