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Zucchini pancakes

Zucchini pancakes are lighter version of well-known potato pancakes. Together with vegetable salad and yogurt dressing, it makes one of my favourite meals.


1 bigger zuchchini

1 medium potato

2 spring onions

1 clove garlic

1 egg

2 tbsp wholemeal spelt semolina (or flour)

2 tsp salt

1/4 tsp ground cumin

1/4 tsp black pepper

2 springs fresh thyme

Steps: 7


Peel the zucchini and if you want to (or if it is needed), carve out the middle part. If you use young zucchini, you won't have to peel it.


Together with potato, grate the zucchini on a coarse grater.


Add 1 teaspon of salt, stir, and let chill for a while, to make the zucchini and potato release some water. 


After just a few minutes, remove all the water from the grated vegetables (you won't need it) and add all the other ingredients (crushed garlic, chopped spring onion, egg, semolina, salt, pepper, cumin and thyme.


Stir the mixture and let chill again for a few minutes, to let the semolina soak. If the vegetables release more water, add more semolina (or flour), to prevent the dough from being too wet.


Don't fry, just saute - it means that you use only a little fat.


Put 4 smaller parts of the dough on the hot pan and form into required size. Saute for about 3 minutes from each side.

Serve with vegetables salad and yogurt dressing. To make the dressing, stir one tablespoon of homemade chilli marmalade into white yougurt. If you don't have the marmalade, you may use spicy ketchup or chilli sauce.

Adjust the quantity of zucchini and potatoes according to yourself. I keep my ratio 2 parts of zucchini to 1 part of potatoes.

You can also make smaller version of these pancakes. If you place only 1 teaspoon of the dough on the pan. You will get unusual appetizers for example for a family gathering. Only decorate each mini pancake with a drop of the dressing and one leaf of thyme, possibly with smoked salmon or dried ham.

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