Zucchini Pancakes with Yogurt Dill Sauce
To make sauce: In a ceramic or plastic bowl, combine all ingredients, cover, and chill.(If you are making sauce in advance, add lemon juice just before serving, or yogurt will separate).
To make the pancakes: Grate zucchini and potatoes on the large hole side of a hand held box grater or in a food processor fitted with shredding disk.
Put the grated vegs.
in a bowl and add onion, olive oil, salt and pepper.
Preheat oven to 300*.
In a 7 1/2" nonstick omelet pan, heat 1 tsp.
of the veg.
oil together with 1/4 tsp.
of melted butter over med.
high heat until hot.
Pour 3/4 cup of the grated vegs.
and spread mixture to the edges of pan, pressing down firmly with a rubber spatula to form a pancake about 1/4" thick.
Cook about 3 mins.
,until edges begin to brown.
Gently lift pancake with the spatula to check underside.
If deep golden brown in color turn or flip the pancake and cook 3 to 4 mins.
more, until golden.
Remove pancake to paper towel to drain, then transfer to a baking sheet.
Place in oven to keep warm.
Make more pancakes in same manner (add 1 tsp. of oil and a bit of butter for each one).
To serve, put a generous 1/4 cup of greens on 6 salad plates.
Spread each pancake with 2 tbls.
yogurt dill sauce, then put pancake on greens.
Arrange 2 slices of salmon on top.
Garnish with chives, lemon slices, pepper.
Serve remaining on the side.
Recipe by :
Naturally Savvy Recipes
Categories :
- Ingredients1 cup plain yogurt
1/4 cup finely chopped fresh dill
salt and pepper
1 lemons, juice of
2 medium zucchini, ends trimmed
2 large idaho potatoes, scrubbed but not peeled
1 small red onions, thinly sliced and cut into julienned strips
2 tablespoons olive oil
salt and pepper
2 tablespoons vegetable oil ( for cooking)
2 cups baby greens
12 ounces norwegian smoked salmon or 12 ounces gravlax ( 2 slices per serving)
1/2 cup chopped chives ( to garnish)
very thin lemon slices ( to garnish)
fresh ground black pepper - Methods / StepsTo make sauce: In a ceramic or plastic bowl, combine all ingredients, cover, and chill.
(If you are making sauce in advance, add lemon juice just before serving, or yogurt will separate).
To make the pancakes: Grate zucchini and potatoes on the large hole side of a hand held box grater or in a food processor fitted with shredding disk.
Put the grated vegs.
in a bowl and add onion, olive oil, salt and pepper.
Preheat oven to 300*.
In a 7 1/2" nonstick omelet pan, heat 1 tsp.
of the veg.
oil together with 1/4 tsp.
of melted butter over med.
high heat until hot.
Pour 3/4 cup of the grated vegs.
and spread mixture to the edges of pan, pressing down firmly with a rubber spatula to form a pancake about 1/4" thick.
Cook about 3 mins.
,until edges begin to brown.
Gently lift pancake with the spatula to check underside.
If deep golden brown in color turn or flip the pancake and cook 3 to 4 mins.
more, until golden.
Remove pancake to paper towel to drain, then transfer to a baking sheet.
Place in oven to keep warm.
Make more pancakes in same manner (add 1 tsp. of oil and a bit of butter for each one).
To serve, put a generous 1/4 cup of greens on 6 salad plates.
Spread each pancake with 2 tbls.
yogurt dill sauce, then put pancake on greens.
Arrange 2 slices of salmon on top.
Garnish with chives, lemon slices, pepper.
Serve remaining on the side. - Spread the Word!
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