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You are here: Home / Recipes / Dinner / Zucchini Pancakes with Dill Sour Cream

Zucchini Pancakes with Dill Sour Cream

24/10/2014 by Julie Karla 10 Comments

It’s not exactly the season for zucchinis at the moment but nevertheless I wanted to share with you my favorite recipe for zucchini pancakes. I made these beauties some time ago, when the late summer sun was shining through my kitchen window as you might sense in the pictures. Right now, when it’s cold and dark outside, I am dreaming back to those days and the peak season of all my favorite veggies including zucchini!

Zucchini pancakes with dill sour cream and pumpkin

Serve Zucchini Pancakes with Sour Cream, or Smoked Salmon or maybe even Cottage Cheese!

Luckily I can still get organic zucchinis in my local supermarket, although not Danish they are still tasteful and makes it possible for me to make these pancakes all year long! I’ve chosen to serve these zucchini pancakes with a low fat dill sour cream and toasted pumpkin seeds. And I can really recommend that you try serving them with some smoked salmon. It’s the best. Ohh… I almost forgot. Try mixing cottage cheese with dill and serve it along with these babies. It is also really, really good!

5 from 1 vote
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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

Ingredients

  • 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

Instructions

  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.

Zucchini Pancakes with Dill sour cream and toasted pumpkin seeds

Related Nordic Recipes:

Whole Grain Spaghetti Recipe with Bacon and Kale
Cauliflower Blinis served 2 ways with Mackerel Rillettes & Lumpfish Roe
Shredded Carot Salad with Ginger and two kinds of topping

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Filed Under: Dinner, Lunch, Recipes

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Comments

  1. Jess says

    22/11/2014 at 0740

    I love your blog, so many yummy recipes! These look especially delicious! I can’t wait to try them!

    Reply
    • Julie Karla says

      23/11/2014 at 0740

      Thank you so much Jess!

      Reply
      • Liat says

        25/03/2022 at 0740

        Hello. this is more like a question before trying the recipe. first of, thank you very much for all your sharing recipes!
        I wondered if I can make those in the over rather than frying them?
        or can I make the same idea just as a quiche?
        Thank you so much!

        Reply
        • Julie Karla says

          05/04/2022 at 0740

          HI there. This recipe is for fried zucchini pancakes, unfortunately I dont know how it’ll work if you bake them.

          Reply
  2. Karin from Austria says

    31/08/2017 at 0740

    5 stars
    Very yummy, healthy and so easy to make! Thanks 🙂

    Reply
    • Julie Karla says

      31/08/2017 at 0740

      Thank you Karin!

      Reply
  3. Margarita says

    03/05/2019 at 0740

    Looks amazing! Do they freeze well?

    Reply
  4. Abigail says

    17/05/2019 at 0740

    I made these with almond flour for the gluten free folks in my family and also added some dill to the pancake batter. Worked super well!

    Reply

Trackbacks

  1. 31 Dinner Recipes If You Want To Go Meatless In May - Angle News says:
    02/05/2019 at 0740

    […] 7. Zucchini Pancakes With Dill Sour Cream […]

    Reply
  2. 31 Vegetarian Dinners To Make Every Night In May – List Stories says:
    07/05/2019 at 0740

    […] 7. Zucchini Pancakes With Dill Sour Cream […]

    Reply

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Julie Author
Welcome to Karla's Nordic Kitchen. Copenhagen based food blogger hoping to inspire with a blog full of easy healthy recipes - all with a Nordic twist! Read More...

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