Zucchini-Potato Pancakes With Spicy Yogurt Aioli Recipe

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Zucchini-Potato Pancakes With Spicy Yogurt Aioli
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Ingredients:

Directions:

  1. Process all yogurt aioli ingredients in food processor or blender, cover, and refrigerate until it's time to serve.
  2. Mix all pancake ingredients in bowl, and let settle for 5-10 minutes. Heat skillet to medium heat with oil for pan-frying. Preheat oven to low or hold, to keep pancakes warm as you fry one at a time.
  3. Use a tablespoon and a spatula to form 4 pancakes, approximately 2-3 tablespoons of batter in skillet. Use spatula to flatten to uniform thickness.
  4. Fry on one side until batter is cooked through to other side, then carefully flip. Your pancakes will be golden and crisp on the outside; keep warm in oven until ready to serve.
  5. Serve each pancake with a dollop of yogurt aioli, and additional cilantro garnish if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 81.85 Kcal (343 kJ)
Calories from fat 14.9 Kcal
% Daily Value*
Total Fat 1.66g 3%
Cholesterol 20.64mg 7%
Sodium 297.35mg 12%
Potassium 324.71mg 7%
Total Carbs 15.02g 5%
Sugars 1.45g 6%
Dietary Fiber 1.56g 6%
Protein 3.03g 6%
Vitamin C 13.7mg 23%
Iron 1mg 5%
Calcium 28mg 3%
Amount Per 100 g
Calories 71.63 Kcal (300 kJ)
Calories from fat 13.04 Kcal
% Daily Value*
Total Fat 1.45g 3%
Cholesterol 18.06mg 7%
Sodium 260.22mg 12%
Potassium 284.16mg 7%
Total Carbs 13.14g 5%
Sugars 1.27g 6%
Dietary Fiber 1.37g 6%
Protein 2.66g 6%
Vitamin C 12mg 23%
Iron 0.9mg 5%
Calcium 24.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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