Gluten-free zucchini pancakes with yogurt-herb dip
We have a great seasonal recipe for you that you will love! We have prepared gluten-free zucchini pancakes with yogurt-herb dip, which are an ideal solution for a light lunch or dinner. Zucchini is one of the stars of the garden especially in the summer months - it is light, fresh and rich in vitamins. In addition, our pancakes are gluten-free, which means that even those who must avoid gluten can enjoy them. We used our proven gluten-free Universal Mix Liana flour, which guarantees that the pancakes will be soft and delicious. So if you have zucchini at home, don't hesitate to try this simple and tasty recipe!
Ingredients
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Dough
- 400 g of zucchini
- 1 egg
- 50-80 g Universal Liana mix
- 1 clove of garlic
- 1 KL marjoram
- 1/2 tsp black pepper
- salt
- oil for greasing the pan
Yogurt dip
- 150 g of white yogurt
- 1 tbsp chives
- 1 tbsp parsley
- salt
- black pepper
- Remove the pulp from the washed zucchini and grate it coarsely. Add salt and let stand for 10 minutes.
- Gently squeeze the grated zucchini to remove excess water.
- Add black pepper, marjoram, crushed garlic, egg and mix. We mix the flour mixture Universal mix gradually, according to the need and consistency.
- Coat a hot pan with oil and use a spoon to dose heaps of dough, which we spread into a pancake shape. Fry until golden on both sides.
- Served with a dip made of plain yogurt, chives, parsley, seasoned with salt and black pepper.
Good tip: If you want to make the pancakes a bit healthier or if you want to simplify your work, you can also prepare them in the oven. All you have to do is place them on a tray lined with baking paper, lightly drizzle with oil and bake until they are beautifully golden and crispy. This preparation method is great if you want to make a large number of pancakes at once and without frying or adding extra fat.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 400 g of zucchini
- 1 egg
- 50-80 g Universal Liana mix
- 1 clove of garlic
- 1 KL marjoram
- 1/2 tsp black pepper
- salt
- oil for greasing the pan
Yogurt dip
- 150 g of white yogurt
- 1 tbsp chives
- 1 tbsp parsley
- salt
- black pepper
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