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Zucchini-Pancakes with Feta and Dill, plus yoghurt sauce, gluten-free recipe
Elle

Zucchini pancakes (gluten-free)

4.50 from 2 votes
Delicious zucchini pancakes made with leeks, dill and feta cheese. Chickpea flour compliments them perfectly and also make them suitable for anyone following a gluten-free diet. Perfect for breakfast, lunch or dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10
Calories: 127

Ingredients
  

For the pancakes:
  • 3 medium zucchini (500g shredded)
  • Sea salt and freshly ground black pepper, to taste
  • 1 medium leek (white and light green part), finely chopped
  • 3 large eggs, lightly beaten
  • 1 tablespoon extra-virgin olive oil
  • 150 g feta cheese, crumbled
  • 3 tablespoons finely chopped dill (25 g bunch)
  • ½ cup chickpea flour (60 g)
  • 1 teaspoon baking powder
  • 4 to 6 tablespoons olive oil for the pan, more as needed
For the yoghurt sauce:
  • 170 g container Greek yogurt
  • 1 large clove garlic, minced
  • 1 teaspoon lemon juice, or more
  • pinch of coarse sea salt

Instructions
 

  1. Preheat oven to 250°F / 120°C degrees.
  2. Place the shredded zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for 5-10 minutes. Transfer to a clean cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time (or possibly a third time) - You can expect the volume to shrink to about half what it was originally.
  3. In a large mixing bowl, add the zucchini, leek and eggs. Using a fork, mix well until combined. Add the olive oil, crumbled feta, fresh dill. Season with salt and pepper and mix well. In a small bowl, whisk together the flour and baking powder, then add it to the zucchini-egg mixture and mix again until well combined.
  4. Place a cast iron skillet or other heavy skillet on the stove and heat 2 tablespoons olive oil over medium heat.
  5. Place big heaping tablespoons of zucchini batter in the pan several centimetres apart, allowing room to spread (I make two at a time). Flatten them a little with the spoon; the pancakes should be about 1 cm thick and about 10 cm (4 inches) in diameter.
  6. Fry until golden on one side, then flip and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so they get crisp on the outside. Transfer to a large plate lined with paper towel and keep warm in oven.
  7. Continue with the remaining batter, adding more oil to pan as needed. Serve warm.
  8. For yogurt sauce: In a small bowl, combine yogurt, garlic, lemon and a pinch of salt. Mix well, and serve on the side or on pancakes. Enjoy!

Nutrition

Calories: 127kcal

Notes

  • I use a box grated to grate my zucchini, on the bigger holes.
  • I use my favourite all-purpose extra-virgin olive oil which work well for baking, frying and for salad dressings.
  • I use a heavy-bottomed skillet, which gets quite hot so medium. If using a non-stick skillet you may need to increase the heat slightly (i.e. medium high).
  • Make the pancakes smaller if you like. 7,5 cm (3 inches) pancakes will yield 12 pancakes.
  • These zucchini pancakes taste great as leftovers. Store them in the fridge in an airtight container and reheat in a skillet the next day.
  • I have also made these with potato starch which gives them a fluffier consistency. Regular flour of course can also be used.

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