Zucchini Pancakes with Tzatziki, Low Carb
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g zucchini, up to 400
- 3 spring onion (s)
- 50 g hazelnuts, round
- 2 tablespoon chickpea flour or whole wheat flour
- 50 g cheese, rated
- 2 egg (s)
- salt and pepper
- 2 tablespoon olive oil
For the tzatziki:
- 100 g cucumber (s)
- 1 clove garlic
- 400 g yourt, Greek
- 1 tablespoon olive oil
- 10 g dill, fresh or frozen
- 1 dash balsamic vinegar, lighter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Since the tzatziki always has to pull a little, let`s start with that. Better to do it a few hours earlier. Wash or peel the cucumber, grate it roughly and sprinkle with enough salt. The salt removes the water from the cucumber. Set the cucumber aside.
- Chop the garlic and add to the Greek yogurt. Add the olive oil, vinegar and dill to the yogurt as well.
- For the zucchini pancakes, wash and roughly grate the zucchini. Clean the spring onions and cut into very thin rings. Mix everything with hazelnuts, flour, eggs and grated cheese and season with salt and pepper.
- Heat the olive oil in a large pan and add a heaped tablespoon of the zucchini mixture and press flat. Fry the buffers on medium heat for approx. 4 minutes until golden brown on each side, then drain on kitchen paper.
- Now back to the tzatziki. Pour away the water that the cucumber has given off and squeeze the cucumber out a little. Then add the cucumber to the Greek yogurt and stir everything together. Season the tzatziki with pepper. Additional salt is usually not necessary as the cucumbers have pulled enough salt.
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