Vegetable Pancakes with Dill Yogurt Sauce
Introduction
Crispy, golden, and full of fresh flavor, these Vegetable Pancakes with Dill Yogurt Sauce are a delicious way to bring garden vegetables to your table. Perfect as a light meal, appetizer, or side dish, they combine the comforting texture of potatoes and zucchini with the creaminess of mozzarella and the zest of herbs. These pancakes are not only vibrant in color but also bursting with wholesome goodness.
Ingredients & Quantity
For the Pancakes:
2 zucchinis, grated
Some salt (for draining water from zucchini)
½ cabbage, finely shredded
4 potatoes, grated
1 carrot, grated
Salt, to taste
Black pepper, to taste
2 eggs, lightly beaten
4 tablespoons semolina
Fresh parsley, chopped (about 3 tablespoons)
Green onions, chopped (2–3 stalks)
100 g mozzarella cheese, grated
For the Dill Yogurt Sauce:
1 cup Greek yogurt
1 tablespoon fresh dill, finely chopped
1 teaspoon lemon juice
1 garlic clove, minced
Salt and pepper, to taste
Instructions
Step 1: Prepare the Vegetables
1. Grate the zucchinis, sprinkle lightly with salt, and let them sit for 10–15 minutes to draw out excess moisture.
2. Squeeze out the water thoroughly using a clean towel or cheesecloth.
3. In a large bowl, combine the zucchini, grated potatoes, shredded cabbage, and carrot.
Step 2: Mix the Batter
4. Add the eggs, semolina, parsley, green onions, mozzarella, salt, and black pepper.
5. Stir well until the mixture comes together. The texture should be thick enough to form small patties. If too wet, add a little more semolina.
Step 3: Cook the Pancakes
6. Heat a non-stick pan or skillet over medium heat and drizzle with oil.
7. Drop spoonfuls of the mixture onto the pan, flattening gently into pancakes.
8. Cook 3–4 minutes per side until golden brown and crispy.
9. Transfer to a paper towel–lined plate to absorb excess oil.
Step 4: Make the Dill Yogurt Sauce
10. In a small bowl, combine Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Mix well.
11. Chill until ready to serve.
Step 5: Serve
12. Serve the warm vegetable pancakes with a generous dollop of dill yogurt sauce on top or on the side.
Origin and Cultural Significance
Vegetable pancakes have roots in many cuisines — from Eastern European potato latkes to Korean jeon and Indian vegetable fritters. This fusion-style recipe takes inspiration from Mediterranean flavors, particularly through the use of dill and yogurt, which are staples in Greek and Middle Eastern cooking. It’s a dish that celebrates the versatility of humble vegetables, transforming them into something both comforting and elegant.
Description
Crisp on the outside and tender on the inside, each bite offers a delightful blend of textures and flavors. The moist zucchini, earthy potato, and sweet carrot balance beautifully with the mild tang of the dill yogurt sauce. The melted mozzarella adds creaminess, while the herbs bring freshness and aroma — a perfect harmony of color, crunch, and comfort.
Optional Additions
Add grated sweet potato or beetroot for color and extra nutrition.
Mix in crumbled feta cheese instead of mozzarella for a sharper flavor.
Spice it up with a pinch of paprika or chili flakes.
Replace semolina with breadcrumbs or oat flour for a gluten-free option.
Serve with avocado dip or spicy sriracha mayo for variation.
Tips for Success
Drain the zucchini well — excess water can make pancakes soggy.
Cook on medium heat to ensure even browning without burning.
If batter feels too loose, add extra semolina a spoon at a time.
Don’t overcrowd the pan — leave space to flip easily.
Keep cooked pancakes warm in a low oven until serving.
Nutritional Information (per serving, approx. 2 pancakes with sauce)
Calories: 210 kcal
Protein: 10 g
Carbohydrates: 20 g
Fat: 10 g
Fiber: 3 g
Calcium: 15% DV
Vitamin C: 40% DV
Conclusion and Recommendation
These Vegetable Pancakes with Dill Yogurt Sauce are the ultimate combination of healthy and indulgent. Whether served as a breakfast treat, lunch option, or dinner side, they’re a crowd-pleaser for all ages. Enjoy them fresh off the pan for maximum crispiness and pair them with a light salad or soup for a balanced meal.
Embracing Healthful Indulgence
Healthy eating doesn’t have to mean giving up flavor. These vegetable pancakes prove that with the right ingredients and a touch of creativity, you can enjoy indulgent textures and tastes while nourishing your body. Each bite embodies balance — crunchy, creamy, and completely satisfying — a reminder that wholesome food can be both delicious and guilt-free.