Zucchini Herb Fritters with Yogurt Herb Sauce
I’m superfood-ifying one of our favorite breakfast foods—pancakes! These delicious garden flapjacks are packed with veggies, herbs and whole grains.
Ingredients
For the Pancakes
- 4 medium zucchinis, about 2 pounds or 8 cups grated
- ¾ teaspoon kosher salt, divided, plus more for serving
- ¼ cup finely chopped herbs of choice, I like dill, parsley and/or cilantro; chives and scallions work, too.
- 1 large egg, lightly beaten
- 2 large egg whites, lightly beaten
- 3 teaspoons onion powder
- 1 teaspoon garlic powder
- ¾ cup whole wheat flour*
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon baking powder
- 1 tablespoon ground flaxseeds, optional
- 1 to 2 tablespoons avocado oil
For the Yogurt-Herb Sauce
- ¾ cup low-fat Greek yogurt, thicker brands work best
- ¼ cup finely chopped herbs, like dill, parsley or cilantro
- 1 to 2 teaspoons sriracha or any hot sauce of choice, omit if you don’t like heat
- 2 tablespoons lemon juice
- ⅛ teaspoon kosher salt
- Freshly ground pepper, to taste
Instructions
- Preheat oven to 350°. Line a baking sheet with parchment paper or mist with oil spray and set aside.
To make the Pancakes:
- Remove the ends of the zucchinis and grate on the large hole of a box or cheese grater (no need to remove their skins). Alternatively, you can use a shredding blade on a food processor.
- Add zucchini shreds to a large bowl with ½ teaspoon kosher salt and give it a good stir. Set aside for 10 minutes, as this will help to draw out some of the water.
- Wrap the zucchini in a clean towel, cheesecloth or layered batch of paper towels and squeeze out all the excess liquid.
- Add the drained zucchini pieces back into the original large bowl with ¼ teaspoon remaining salt, herbs, egg, egg whites, onion powder, garlic powder, flour, pepper, baking powder, and optional flaxseed. Mix well by mashing all the ingredients together until the batter is well-combined
- In a large skillet, heat about 1½ teaspoons of oil over medium heat. Working in batches, drop ¼ cup mixture per pancake into the heated pan and slightly press down with a spatula to spread it out. Be sure to not overcrowd the pan.
- Cook the pancakes about 3 to 4 minutes on the first side (lightly sprinkle kosher salt over the tops before flipping), then flip and cook for an additional 2 to 3 minutes. Add additional oil to the pan between batches.
- Place the finished pancakes on the prepared baking sheet and bake in the oven for 8 to 10 minutes until heated through and the centers are firm. Serve with Yogurt-Herb Sauce (recipe below) or with an optional squeeze of lemon juice.
To make the Yogurt-Herb Sauce:
- In a small bowl, mix all ingredients together until well incorporated. Serve a dollop on each pancake or on the side.
Notes
• These pancakes freeze beautifully. When you’re ready to eat, reheat frozen flapjacks in a preheated oven set at 350° on a parchment-lined (or oil sprayed) baking sheet to prevent sticking.
Nutrition Information per serving
Serving Size: 1 pancake, add 10 calories per tablespoon toppingCalories: 50Carbohydrates: 6gProtein: 2gTotal Fat: 1.5g— Unsaturated Fat: 1.5g— Saturated Fat: 0gCholesterol: 15mgSodium: 85mgFiber: 1gTotal Sugar: 0g— Natural Sugar: 0g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.