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Zucchini Pancakes with Pumpkin Seeds & Dill Sour Cream

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 pancakes
Author Julie Karla


  • 2 zucchinis 23 oz./650 gr.
  • 1 tsp. salt
  • 2 eggs
  • 3.5 oz./100 gr. wheat flour
  • 3 tbsp. oatmeal
  • ¼ red chilli
  • ½ tsp. salt
  • olive oil
  • pepper
  • 7 oz./200 gr. sour cream low fat
  • 1 handful of fresh dill finely chopped
  • salt and pepper
  • pumpkin seeds
  • 1 lemon quartered


  1. Grate the zucchini into a large bowl. Sprinkle with 1 tsp. salt and let the zucchini stand for 10 minutes.
  2. Squeeze the zucchini in your hands to remove all excess water.
  3. Add egg, wheat flour, oatmeal, chili, salt and pepper to taste.
  4. Swirl olive oil a few times around a large frying pan and fry the zucchini pancakes until they are completely cooked through.
  5. To prepare the sour cream, add dill, salt and pepper and mix well.
  6. To toast the pumpkin seeds, place in a dry pan until they turn lightly brown.
  7. Arrange pancakes on a plate and sprinkle with pumpkin seeds.
  8. Garnish with dill sour cream and lemon quarters.