Zucchini Pancakes with Creamy Dill
1. Make sauce: In a medium bowl, stir kefir, sour cream, 3 tablespoons dill, 2 tablespoons scallions and 1 teaspoon lemon juice until combined. Season with salt and set aside.
2. Make salad: In another medium bowl, toss together tomatoes, cucumbers, remaining scallions and remaining dill. Season with salt and pepper and set aside.
3. Make batter: In a large bowl, fold together zucchini, cheese, egg and flour. Whisk in buttermilk. Season with salt.
4. Pour enough oil into a large nonstick pan to cover base with ¼ inch oil. Set pan over medium heat and, once oil is hot, drop a small bit of batter into pan. If it sizzles gently on contact, start frying. Pour ¼ cup batter into pan and gently flatten it, making one pancake. Repeat until pan is full but not overcrowded. Shallow-fry pancakes until golden, about 4 minutes. Flip and fry until golden on reverse side, about 3 minutes more. Transfer cooked pancakes to a paper-towel-lined platter. Repeat with additional oil and remaining batter. Season pancakes with salt.
5. Dress salad with 2 tablespoons oil and remaining lemon juice. Serve pancakes with sauce drizzled on top and salad alongside.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 184 | ||
Calories from Fat: 68 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 65.7mg | 2 % | |
Potassium 484.2mg | 13 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 22.6g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 184
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