Gluten-Free Zucchini Pancakes With Yogurt Dressing

These zucchini fritters are vegetarian, gluten-free and deliver 16 grams of protein thanks to almond flour, eggs and the herby Greek yogurt sauce. They are delicious for dinner alongside a Greek salad or served as a brunch entrée.

Ingredients for servings

    Gluten-Free Zucchini Pancakes With Yogurt Dressing

  • 0.5 cup plain Greek yogurt

  • 0.25 cup chopped fresh dill divided

  • 1 small garlic clove finely chopped

  • zucchini grated (4–4.5 cups or 960–1020 ml)

  • teaspoon salt divided

  • 0.5 cup crumbled feta cheese

  • 0.5 cup almond flour

  • 0.5 teaspoon baking powder

  • 2 large eggs beaten

  • 2 green onions thinly sliced

  • teaspoon ground pepper divided

  • teaspoon olive oil


  • Preheat oven to 250°F. In a small bowl, mix the yogurt, 1 tablespoon of the dill and the garlic; set aside. Place the grated zucchini in a colander, sprinkle with 0.25 teaspoon of the salt and set aside for 10 minutes. Squeeze the zucchini to remove excess moisture and pat dry with paper t

  • Place the zucchini in a large bowl. Add the remaining 3 tablespoons dill, feta, almond flour, baking powder, eggs, green onions, pepper and remaining 0.25 teaspoon salt; stir until well blended.

  • Heat 1 tablespoon of oil in a large (12–14-inch) nonstick skillet over medium heat.

  • When the oil is hot, spoon 4, 0.33333333333-cup mounds of batter into the pan. Spread the mounds out into 3-inch diameter cakes and cook until golden brown, 2–3 minutes per side. Lower the heat if the cakes brown too quickly. Transfer cakes to a baking sheet and keep them warm in a 200ºF oven while cooking the remaining cakes. Serve with the yogurt sauce.

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