Curried Zucchini Pancakes Recipe

Name: Curried Zucchini Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Zucchini, Peeled And Grated On The Smallest Holes Of The Box Grater; 1/4 cups Plain Greek Yogurt; 1/4 cups Ricotta Cheese; 1/2 Lemon, Zest And Juice; 1 whole Egg; 1 clove Garlic, Minced; 1 Tablespoon Fresh Dill, Chopped; 1 teaspoon Curry Powder; 1/2 teaspoons Dried Onion; 1/2 teaspoons Salt; 1/3 cups All-purpose Flour; Olive Oil, As Needed For Pan Frying

Servings: persons

1 whole Zucchini, Peeled And Grated On The Smallest Holes Of The Box Grater
1/4 cups Plain Greek Yogurt
1/4 cups Ricotta Cheese
1/2 Lemon, Zest And Juice
1 whole Egg
1 clove Garlic, Minced
1 Tablespoon Fresh Dill, Chopped
1 teaspoon Curry Powder
1/2 teaspoons Dried Onion
1/2 teaspoons Salt
1/3 cups All-purpose Flour
Olive Oil, As Needed For Pan Frying

1
Take shredded zucchini and squeeze out some of the moisture by wrapping it in a paper towel and pressing it firmly. It does not have to be dry, just not soggy. Transfer to a large bowl and stir with Greek yogurt, ricotta, lemon zest, lemon juice, egg, garlic, dill, curry powder, dried onion, salt and flour. Make sure everything is combined well, then set batter aside.
2
Heat a thin layer of olive oil in a cast iron skillet over medium high heat. Once it is nice and hot, use a 1 1/2-inch cookie scoop to easily scoop dollops of batter into pan, then lightly press batter down with the back of the scoop to make a perfectly round little pancake. Fit 5 in the pan at a time.
3
Pan fry pancakes for about 2 minutes on the first side, then gently flip them to crisp up on the other side for another 2 minutes. Remove to a plate lined with paper towel to blot them. Repeat with remaining batter, cooking 5 at a time.
4
Once they are all cooked off, serve pancakes on a big platter with whatever serving sauce you desire. They are amazing with apple sauce, sour cream, you name it. Enjoy!

122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Zucchini, Peeled And Grated On The Smallest Holes Of The Box Grater, 1/4 cups Plain Greek Yogurt, 1/4 cups Ricotta Cheese, 1/2 Lemon, Zest And Juice, and more.

Yes, Curried Zucchini Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Curried Zucchini Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions