Zucchini Cakes with Yogurt Herb Sauce
Table of Contents
Zucchini Cakes with Yogurt Herb Sauce
- 1/2 cup plain yogurt or Greek yogurt (Greek will make a thicker sauce)
- 1 tbsp lemon juice
- 7 tbsp finely chopped chives, parsley, basil, mint, green onion, or a mixture
- 3 medium zucchini (about 1 lb.), grated
- 1/2 tsp salt or less
- 1 large egg, beaten
- 5 tbsp flour, gluten free or whole wheat pastry
- 1/2 tsp baking powder
- salt and pepper to taste
- 3 tbsp olive oil
- Optional: 1 tsp. paprika, plus 1 pinch cayenne pepper or add any of your favorite seasonings as desired
- Grate zucchini and combine with salt in bowl, and let stand 10 minutes, or until liquid is released.
- While zucchini sits, finely chop all herbs and stir together yogurt, lemon juice, and 1 Tbsp of finely chopped herbs. Chill in refrigerator until serving.
- Squeeze all liquid out of zucchini in handfuls, in a clean dish towel, or by pressing it against holes in a colander. Then transfer to large bowl (you should have about 1½ packed cups).
- Stir in beaten egg, flour, remaining finely chopped herbs, baking powder, and paprika/cayenne (if using). Season with salt and pepper, if desired.
- Heat about 2 tsp. oil in skillet over medium heat. Spoon four 2-Tbsp. mounds of batter onto pan, and slightly flatten. Cook 3 minutes per side, or until golden-brown. Transfer to plate with paper towel or wire rack, and repeat with remaining oil and batter.
- Top zucchini cakes with yogurt herb sauce.
