Here’s another great zucchini recipe for those with a bumper crop. These savory pancakes are light, yet filling enough for dinner when paired with salad or corn on the cobb. I used yellow summer squash for the batch pictured, but generally makes these with zucchini. A combination of both zucchini and summer squash is a nice alternative too. Using garbanzo bean flour makes these pancakes gluten-free and adds some protein, as does the tangy yogurt sauce. The pancakes can be prepared in advance and kept warm in the oven; the yogurt sauce can also be made in advance and kept separate from the pancakes until ready to serve.
Zucchini Pancakes with Yogurt Dill Sauce
2 small or 1 medium to large zucchini (or yellow squash), grated
¼ medium onion, grated
2 large eggs, lightly beaten
1 clove garlic, minced
6 Tbs. garbanzo bean flour
1 tsp. baking powder
1 Tbs. fresh dill, chopped
½ tsp. salt
2 Tbs. olive oil, divided
For yogurt sauce:
6oz plain Greek yogurt (fat free or 0% works well)
½ Tbs. fresh dill, chopped
Salt and fresh-ground pepper to taste
Additional sprigs of dill, as garnish (optional)
1. Preheat oven to 300 degrees. Line a baking sheet with tinfoil and set aside. Combine grated zucchini, onion, eggs, garlic, garbanzo bean flour, baking powder, salt and pepper in medium bowl and mix well. [If your batter is very loose, you may need to add an additional 1-2 Tbs. garbanzo bean flour; the consistency should be similar to a thick pancake batter.]
2. Heat 1 Tbs. olive oil in 12” nonstick skillet over medium-high heat. Scoop ¼ cup of batter into pan a spread lightly with the back of measuring cup to flatten. Repeat and cook 4 pancakes in the pan at a time. Flip when bubbles begin to form around the edges and cook until moderately firm and golden brown on both sides. Remove from pan, place on prepared baking sheet and keep warm in pre-heated oven while making the next batch. Add remaining Tbs. olive oil to pan and make 4 more pancakes (recipe makes 8 pancakes total).
3. Place additional cooked pancakes on baking sheet and keep warm in oven until ready to serve (up to 30 minutes). Make yogurt sauce by combining yogurt, chopped dill, salt and pepper. Serve warm pancakes with a dallop of yogurt sauce and a spring of dill, if using.