Zucchini Pancakes with Garlic Yogurt Sauce | Clătite de dovlecei cu sos de iaurt cu usturoi
Light, fluffy, and packed with flavor — perfect for breakfast, lunch, or a snack!
- 3 small zucchini (washed, ends removed, and grated)
- 3 large eggs (or 4 small ones)
- 200 milliliters milk
- 100 grams flour
- 200 milliliters cold water
- Fresh dill (finely chopped) – optional, or replace with parsley
- Salt and black pepper (to taste)
- Oil (for greasing the pan)
- 2 cloves garlic (grated)
- Salt (to taste)
- Plain yogurt (adjust amount to preference)
- Prepare the Batter:
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Grate 3 small zucchini into a large bowl.
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Add finely chopped dill (or parsley).
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Crack in 3 large eggs and pour in 200 ml of milk.
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Add 100 g of flour, season with salt and black pepper, and mix well with a fork.
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Pour in 200 ml of cold water and stir until smooth.
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Let the batter rest for 10 minutes.
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- Make the Garlic Yogurt Sauce:
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Grate 2 garlic cloves, season with a little salt, and mash them with a teaspoon.
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Mix in plain yogurt, adjusting the quantity based on how much sauce you need.
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- Cook the Pancakes:
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Heat a non-stick pan and lightly grease it with oil.
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Pour a ladle of batter into the pan and spread it out evenly.
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Cook on one side until golden brown, then flip and cook the other side.
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Repeat until all the batter is used.
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- Serve:
- Serve the zucchini pancakes warm with the garlic yogurt sauce on the side.
