Zucchini Pancakes with Mint Yogurt Sauce

Fried stuff with dipping sauce? Don't mind if we do.

Oh zucchini, such benign taste and texture, what are we to do with you? While nothing to write home about on its own, this summer squash makes for a great addition to pasta dishes or as part of a grilled vegetable medley. How are we gonna twist this one up? Add cheese? Check. Fry? Check. Serve with a tasty yogurt accompaniment? Just read on and cook some already, dammit.

Equipment Needed: Frying Pan, Spatula, Cheese Grater, Colander, 2 Mixing Bowls, Chef’s Knife, Cutting Board, Spoon, Paper Towels

Serving Suggestion: Family Style for appetizers, Individual Plating as a main course

Servings: 4-6

Suggested Wine Pairing: Sauvignon Blanc, un-oaked Chardonnay, Dry Riesling

Suggested Beer Pairing: Summer Ale, Pilsner, Saison, Pale Ale


  • 2 large zucchinis ($2/lb)
  • 4 cippolini onions (about $2/lb)
  • 4 oz feta cheese ($4.39/8 oz)
  • 2 eggs (about $1.50/dozen)
  • 8 TBSP flour ($1.89/2 lbs)
  • 1 TSP garlic powder ($2/2.5 oz jar)
  • 6 oz Greek yogurt ($2)
  • 1 lemon ($0.50 each)
  • About 5 TBSP vegetable oil (about $4/48 oz)
  • 2 TBSP fresh mint (you’ll need about 2-3 good sized sprigs) ($4/bunch)
  • Salt
  • Pepper

Yogurt Sauce Preparation:

  • Put the yogurt in a mixing bowl and squeeze in the juice of your lemon.
  • Take the mint leaves off the stem and do a quick chiffonade (we like the word, ok; just cut them thinly). Toss them in with the yogurt, stir and refrigerate until your pancakes are done.

Chop your mint into tiny, thin slices so you're not picking whole leaves out of your teeth later.

Pancake Preparation:

  • Wash the zucchini, cut off the ends and grate them down. Line your colander with paper towels, toss the shredded veg in and add a few healthy pinches of salt. Put the colander in the sink and let it sit for about 10 minutes bit to draw the liquid out.

Draw the liquid out of the zucchini to help it get crispier.

  • While your squash is getting dehydrated, peel and finely dice your onions. When you’re done with that, press the zucchini to get as much liquid out as possible. Throw all your veggies into the mixing bowl, beat two eggs and pour them in. Add the feta, flour, garlic powder and a few turns of the pepper mill, then stir so everything is evenly mixed.

Eggs and flour help the veggies keep it together.

  • Put your frying pan over medium heat and coat the bottom with vegetable oil. Once it’s starting to shimmer spoon in a few dollops of the mix; be sure to leave enough space in between them so they don’t touch. Fry  until the edges crisp up, around 3-4 minutes, then flip and leave them on for another 4.

Flip when they're golden brown.

  • Lay out some paper towels and let your little bundles of joy drain while you fry up the rest of them. Serve with a dollop of yogurt sauce on each one.

2 responses to “Zucchini Pancakes with Mint Yogurt Sauce

  1. This look fairly simple and very tasty. I have a plethora of zucchini in my fridge right now so will give them a try. Thanks for sharing.

  2. This looks awesome! You should do a cooking demonstration of this at the CSA- they are looking for people to do them, and interesting ways to use common veggies is in demand…

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