Zucchini pancakes with Sour Cream and Garlic Cucumber Dip

This zucchini pancake recipe, accompanied by a refreshing sour cream and garlic cucumber dip, is a savory delight perfect for any weekend brunch or light dinner. It’s a great way to incorporate more vegetables into your meals in a delicious and satisfying way. Let’s dive into making this delightful dish that you’ll want to enjoy every weekend!


For the Zucchini Pancakes:

  • 2 zucchinis
  • 3 chicken eggs
  • A bunch of spring onions, finely chopped
  • A bunch of dill, finely chopped
  • 100 g cheese, grated (any preferred variety that melts well)
  • 4 tbsp flour
  • 1 tsp baking powder
  • Salt, to taste
  • Black pepper, to taste
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For the Sour Cream and Garlic Cucumber Dip:

  • 4-5 tbsp sour cream
  • 1 cucumber, grated
  • 2 cloves of garlic, minced
  • Salt, to taste
  • A pinch of black pepper


1. Prepare the Zucchini:

  • Grate the zucchinis into a large bowl. Sprinkle a little salt over the grated zucchini and let it sit for about 10 minutes. The salt helps draw out moisture.
  • After 10 minutes, squeeze out as much water as possible from the zucchini to ensure your pancakes aren’t too soggy.

2. Make the Pancake Batter:

  • To the drained zucchini, add the eggs, chopped spring onions, dill, grated cheese, flour, and baking powder. Season with salt and pepper to taste. Mix everything well until combined. The batter should be thick enough to hold its shape but not too dry.

3. Cook the Zucchini Pancakes:

  • Heat a non-stick skillet over medium heat and lightly oil it.
  • Spoon the batter into the skillet, flattening it slightly to form pancakes. Cook for about 2-3 minutes on each side or until golden brown and cooked through.
  • Repeat with the remaining batter, adding more oil to the skillet as needed.

4. Prepare the Dip:

  • In a small bowl, mix together the grated cucumber, sour cream, and minced garlic. Season with salt and pepper to taste. Stir well until all ingredients are well combined.

5. Serve:

  • Serve the zucchini pancakes hot with the sour cream and garlic cucumber dip on the side.

6. Enjoy:

  • Enjoy your zucchini pancakes with a dollop of the creamy dip for a truly delightful meal.

These zucchini pancakes are not just delicious; they’re also a nutritious and satisfying meal option. The sour cream and garlic cucumber dip complements the savory pancakes perfectly, making for a dish that’s full of flavor and freshness.