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    You are in: Home / Recipes / Zucchini Pancakes With Yogurt Dill Sauce Recipe
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    Zucchini Pancakes With Yogurt Dill Sauce

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    25 mins

    7 mins

    Sharon123's Note:

    A fancy and fun way to dress up zucchini! You could leave out the salmon and make it vegetarian. Good either way!

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    Units: US | Metric

    Yogurt Dill Sauce


    • 2 medium zucchini, ends trimmed
    • 2 large idaho potatoes, scrubbed but not peeled
    • 1 small red onion, thinly sliced and cut into julienned strips
    • 29.58 ml olive oil
    • salt and pepper
    • 29.58 ml vegetable oil (for cooking)



    1. 1
      To make sauce: In a ceramic or plastic bowl, combine all ingredients, cover, and chill.
    2. 2
      (If you are making sauce in advance, add lemon juice just before serving, or yogurt will separate).
    3. 3
      To make the pancakes: Grate zucchini and potatoes on the large hole side of a hand held box grater or in a food processor fitted with shredding disk.
    4. 4
      Put the grated vegs in a bowl and add onion, olive oil, salt and pepper.
    5. 5
      Preheat oven to 300*.
    6. 6
      In a 7 1/2" nonstick omelet pan, heat 1 teaspoons of the veg. oil together with 1/4 teaspoons of melted butter over med. high heat until hot.
    7. 7
      Pour 3/4 cup of the grated vegs. and spread mixture to the edges of pan, pressing down firmly with a rubber spatula to form a pancake about 1/4" thick.
    8. 8
      Cook about 3 mins., until edges begin to brown.
    9. 9
      Gently lift pancake with the spatula to check underside. If deep golden brown in color turn or flip the pancake and cook 3 to 4 minutes more, until golden.
    10. 10
      Remove pancake to paper towel to drain, then transfer to a baking sheet.
    11. 11
      Place in oven to keep warm.
    12. 12
      Make more pancakes in same manner (add 1 teaspoons of oil and a bit of butter for each one).
    13. 13
      To serve, put a generous 1/4 cup of greens on 6 salad plates.
    14. 14
      Spread each pancake with 2 tbls. yogurt dill sauce, then put pancake on greens.
    15. 15
      Arrange 2 slices of salmon on top.
    16. 16
      Garnish with chives, lemon slices, pepper.
    17. 17
      Serve remaining sauce on the side.

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    Ratings & Reviews:

    • on September 20, 2002


      Outstanding Sharon123. I made this for a lunch with some of my girlfriends. We thought this was restaurant quality. The zucchini pancakes were nice and crisp. The yogurt sauce with dill was nothing short of scrumptious. I did as you suggested and placed pancakes on a bed of salad greens. I didn't serve with salmon but with some grilled boneless chicken cut into strips. It all looked so beautiful on the plates. I topped with some fresh chopped chives and pepper. Thanks so much ;D

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2012


      Pancakes got a bit of a mixed review, sauce was a complete hit. Rereading the recipe, I think I may have made them just a bit too thick. The flavor was good, however. I did not use the salmon, as I wanted these as a different side for my pork chops this evening. I will try this again, paying a little more attention to the thickness of the pancake in the skillet.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2008


      Sharon123, this was delicious. I combined all the ingredients for the Yogurt Dill Sauce, including the lemon juice last night. I just whisked it all together before using...maybe I used a different yogurt?? I also used my mandolin to shred the zucchini and potatoes, combined the butter with canola oil and used two 7 1/2 inch non-stick pans. I'm not good at "flipping" in the same pan so I used advice from this site and flipped the "pancakes" into another hot pan. In my oven, which we all know everyone's is different, I could keep my "pancakes" warm at 175 degrees. Sharon123, this was so elegantly yummy, I'd say it is a "mother-in-law" winner!! Thank you for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini Pancakes With Yogurt Dill Sauce

    Serving Size: 1 (325 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 288.8
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 2.7 g
    Cholesterol 19.1 mg
    Sodium 504.4 mg
    Total Carbohydrate 27.2 g
    Dietary Fiber 3.6 g
    Sugars 5.2 g
    Protein 16.0 g

    The following items or measurements are not included:

    baby greens

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