Zucchini Pancakes with Yogurt
A Turkish Gem, Mucver! A zucchini pancake bursting with earthy goodness that has captivated taste buds for generations. It's a treasured family tradition, a culinary love story passed down through the generations.
Ingredients
Pancake Batter
- 3 Zucchinis
- 1 Carrot
- 2 Eggs
- 1/2 cup Flour
- 6 Scallions (chopped)
- 1/2 cup Chopped Parsley
- Salt and Pepper
- 4-5 tbsp Olive Oil (add more as needed while cooking on pan)
For Garlic Yogurt
- 3 Cloves Garlic
- 2 Cups Yogurt
- Dried or Fresh Mint (If desired)
Instructions
Zucchini Pancakes
- Grate the zucchinis and carrots into a large bowl.
- Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze them tightly over the sink to drain the water. It's important to remove excess moisture from the grated zucchinis in order to prevent them from getting soggy.
- Finely chop the scallions and parsley. Add them to the grated zucchinis and carrots in the bowl.
- In the same bowl, crack the 2 eggs and add the flour. Season with salt and pepper to taste. Mix all the ingredients together until you have a well-combined batter. The consistency should be thick enough to hold together on its own.
- Take a portion of the batter and shape it into small, flat pancakes or patties. You can use your hands or a spoon for this.
- Heat a frying pan over medium heat and add a little cooking oil. Once the oil is hot, carefully place the zucchini pancake patties in the pan, leaving some space between them. Press down gently on each pancake to flatten them slightly with a spatula. Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crisp.
- Remove the cooked zucchini pancakes from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve the zucchini pancakes hot, with yogurt or a dipping sauce of your choice.
Garlic Yogurt
- In a mixing bowl, add the plain yogurt. You can use any plain yogurt, depending on your preference.
- Peel and mince the garlic cloves finely. You can adjust the amount of garlic to your taste; if you prefer a milder garlic flavor, use less garlic.
- Add the minced garlic to the yogurt in the mixing bowl.
- For best results, let the garlic yogurt sauce chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and develop.
- Just before serving, garnish the garlic yogurt sauce with fresh parsley or mint leaves for a pop of color and additional freshness.