Zucchini Pancakes with Yogurt Sauce

Today’s recipe is one that I found on Pinterest a few months back,  Zucchini Fritters with Tzatziki. I love this recipe because it's a wonderful marriage between latkes and zucchini, plus the yogurt sauce although not what I think of as a tzatziki sauce since there are no cucumbers in it, is really nice.

I have to confess I got quite obsessed with these for a while, tweaking the recipe to fit my tastes and in the end to be baked instead of fried. The fried ones are still a bit better, but it's because they have more oil and and of course the butter.  The baked ones are a fine trade off though and at this point I am only making the baked ones.  The key is using the parchment paper, it helps crisp the bottom and also keeps them from sticking to the bottom of the pan.

A very important point made by alexandra, who originally penned this recipe, is that getting all the moisture out of the veggies is key.  I use a clean kitchen towel to squeeze out every bit that I can.  I have also noticed that sometimes after making the batter there is some liquid in the bottom the bowl.  To deal with this I will move the batter to one side and put in a few paper towels to soak up the liquid before moving on.

If you have extra yogurt sauce use it on chicken, veggies or whatever.  It's too good to let it go to waste.

Zucchini Pancakes with Yogurt Sauce
(Adapted from alexandra's kitchen's Zucchini Fritters with Tzatziki)

2 zucchinis, grated
1 potato, grated
kosher salt
2 tablespoons flour
1 egg, lightly beaten
1 tablespoon garlic chives, chopped
1 tablespoon parsley, chopped
2 teaspoons lemon juice
1/4 cup onion, diced
1 tablespoon butter (only if frying)
1 teaspoon olive oil

Yogurt Sauce:
1 cup Greek yogurt
1 tablespoon red onion, minced
1 tablespoon mint, chopped
kosher salt (to taste)
pepper (to taste)
1 tablespoon lemon juice

It is important to get as much liquid out of the veggies as possible. Use a colander to drain the grated potato and zucchini.  Sprinkle the veggies with kosher salt and let sit for 30-40 minutes.

While the veggies are draining, mix the yogurt sauce ingredients and refrigerate until ready to serve.

Spread the potato and zucchini onto a clean kitchen towel.  Roll it up and squeeze to get as much moisture out as possible. Carefully dump the veggies out of the towel and into a large bowl. Sprinkle in the flour and toss to coat, then add the egg, herbs, lemon juice, onion and salt and pepper to taste. Mix well.

Version 1 – Pan fry method
Heat a large skillet over medium-high heat.  Melt the butter and olive oil in the pan.  Add a about ¼ cup dollop of the veggie mix and gently flatten it to about 1/2 inch thick. Cook 3-5 minutes per side until browned.

Version 2 – Baked method
Preheat oven to 425 degrees.  Line a pan with parchment paper and spread a bit of olive oil on the paper.  Use about 1/4 cup of the batter to form each pancake. Place zucchini pancakes on the oiled paper.  Spray tops with cooking spray. Bake for 15 minutes, then turn the pancakes over and bake another 10 minutes or until crispy.

Serve with yogurt sauce.