Feta Zucchini Pancakes with Tzatziki

Savory Feta Zucchini Pancakes with Tzatziki:

Serves: 4 People
Time: 20 Minutes Prep / 15 Minutes Cooking

Looking for an easy, flavorful, and versatile dish that can be served as a savory lunch, a delightful side, or as part of a Mediterranean-inspired spread of small bites? Look no further than these Feta Zucchini Pancakes paired with tangy Tzatziki.

Ingredients:

For the Feta Courgette Pancakes:

• 2 zucchinis, grated
• 2 egg
• 150 grams of feta cheese, crumbled
• 1 tablespoon of parsley, finely chopped
• 1 tablespoon of oregano
• 60 grams of flour
• A pinch of salt

For the Tzatziki:

• 0.5 cucumber, finely grated and excess liquid squeezed out
• 2 cloves of garlic, minced
• 350 grams of Greek yogurt
• 1 tablespoon of dill, finely chopped
• 1 tablespoon of parsley, finely chopped
• 1 tablespoon of olive oil
• A squeeze of fresh lemon juice
• Freshly ground black pepper, to taste
• A pinch of salt

Preparation:

For the Feta Courgette Pancakes:

1. Start by grating the zucchinis. Place the grated zuchinnis in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial to prevent the pancakes from becoming soggy. You can also use a sieve and put all the zuchinnis in it. Use the back of a spoon to squeeze out all the moisture.
2. In a mixing bowl, combine the grated zuchinnis, crumbled feta cheese, finely chopped parsley, oregano, and a pinch of salt. Mix well.
3. Add the egg and mix it into the zuchinni mixture until it’s well incorporated.
4. Gradually fold in the flour until the mixture comes together to form a thick batter.
5. Heat a non-stick skillet or frying pan over medium heat and add a drizzle of olive oil.
6. Spoon the zuchinni batter onto the hot skillet, forming small pancakes. Flatten them slightly with the back of your spoon.
7. Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy.

For the Tzatziki:

1. While the pancakes are cooking, prepare the tzatziki. In a bowl, combine the finely grated cucumber, minced garlic, Greek yogurt, finely chopped dill, parsley, olive oil, and a squeeze of fresh lemon juice.
2. Season the tzatziki with freshly ground black pepper and a pinch of salt. Mix everything together until well combined.
3. Taste and adjust the seasoning or lemon juice as needed to suit your preference.

To Serve:

1. Arrange the Feta Courgette Pancakes on a serving platter.
2. Serve them warm with a generous dollop of the homemade Tzatziki on the side.
3. Garnish with additional fresh herbs or a drizzle of olive oil if desired.

Enjoy your Flavorful Mediterranean Feast!

These Feta Courgette Pancakes with Tzatziki are not only incredibly easy to make but also bursting with Mediterranean flavors. The pancakes are crispy on the outside and tender on the inside, thanks to the courgettes and feta. Paired with the cool and tangy tzatziki, this dish is a true culinary delight. Whether served as a light lunch, a delightful side, or part of a mezze-style spread, it’s sure to please your taste buds with every bite. Bon appétit!