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Zucchini pancakes with Sour Cream and Garlic Cucumber Dip

Zucchini Pancakes with Sour Cream and Garlic Cucumber Dip


This zucchini pancake recipe, accompanied by a refreshing sour cream and garlic cucumber dip, is a savory delight perfect for any weekend brunch or light dinner. It’s a great way to incorporate more vegetables into your meals in a delicious and satisfying way. Let’s dive into making this delightful dish that you’ll want to enjoy every weekend!


For the Zucchini Pancakes:

  • 2 zucchinis
  • 3 chicken eggs
  • A bunch of spring onions, finely chopped
  • A bunch of dill, finely chopped
  • 100 g cheese, grated (any preferred variety that melts well)
  • 4 tbsp flour
  • 1 tsp baking powder
  • Salt, to taste
  • Black pepper, to taste

For the Sour Cream and Garlic Cucumber Dip:

  • 4-5 tbsp sour cream
  • 1 cucumber, grated
  • 2 cloves of garlic, minced
  • Salt, to taste
  • A pinch of black pepper


  1. Prepare the Zucchini:
  • Grate the zucchinis into a large bowl. Sprinkle a little salt over the grated zucchini and let it sit for about 10 minutes. The salt helps draw out moisture.
  • After 10 minutes, squeeze out as much water as possible from the zucchini to ensure your pancakes aren’t too soggy.
  1. Make the Pancake Batter:
  • To the drained zucchini, add the eggs, chopped spring onions, dill, grated cheese, flour, and baking powder. Season with salt and pepper to taste. Mix everything well until combined. The batter should be thick enough to hold its shape but not too dry.
  1. Cook the Zucchini Pancakes:
  • Heat a non-stick skillet over medium heat and lightly oil it.
  • Spoon the batter into the skillet, flattening it slightly to form pancakes. Cook for about 2-3 minutes on each side or until golden brown and cooked through.
  • Repeat with the remaining batter, adding more oil to the skillet as needed.
  1. Prepare the Dip:
  • In a small bowl, mix together the grated cucumber, sour cream, and minced garlic. Season with salt and pepper to taste. Stir well until all ingredients are well combined.
  1. Serve:
  • Serve the zucchini pancakes hot with the sour cream and garlic cucumber dip on the side.
  1. Enjoy:
  • Enjoy your zucchini pancakes with a dollop of the creamy dip for a truly delightful meal.
See also  Strawberry & Banana Cheesecake Salad


  • Make sure to squeeze out excess moisture from the grated zucchini to prevent soggy pancakes.
  • Adjust the seasoning of the batter and dip according to your taste preferences.
  • Experiment with different types of cheese for varied flavor profiles.


Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking.

Q: Can I freeze the pancakes?
A: Yes, you can freeze the cooked pancakes. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag. Reheat in the oven or toaster oven until warmed through.

Q: Can I substitute sour cream in the dip?
A: Greek yogurt or mayonnaise can be used as substitutes for sour cream in the dip, although the flavor and texture may vary slightly.

Q: Can I omit the cheese from the pancakes?
A: Yes, you can omit the cheese if you prefer, but it adds flavor and helps bind the pancakes together.

Q: Can I use gluten-free flour?
A: Yes, you can use gluten-free flour in place of regular flour to make the pancakes gluten-free. Adjust the amount as needed to achieve the desired consistency.