Zucchini Pancakes with Mint

Subtle Zucchini Pancakes are an excellent light and low-calorie dinner option. Serve them with a yogurt-dill dip to perfectly highlight their refreshing taste. Mint not only gives a fresh smell, but additionally supports the digestive processes.

Ingredients:

1. Pancakes:

   • 1 zucchini
   • 100 g Feta cheese
   • 2 garlic cloves
   • 2 tbsps wheat flour type 750
   • 1 egg
   • 1 bunch of fresh mint
   • clarified butter for frying

2. Dip:

   • 50ml Greek yogurt
   • 1 tbsp chopped dill
   • 1 garlic clove
   • salt
   • pepper

Grate the washed zucchini on a coarse-holed side of the grater, squeeze excess water out. Add crashed Feta cheese, finely chopped mint and a pressed garlic clove. Next, add eggs and flour. Knead until all ingredients are well combined. Pour 1 tablespoon of clarified butter on a hot pan. Spoon the mixture on the pan, one pancake at a time. Fry for 3 minutes on each side..

Combine yogurt, dill and pressed garlic for the dip. Season with salt and pepper. Serve your pancakes with the dip, decorated with fresh mint leaves.