Healthy Crispy Cabbage Zucchini Pancake
This savory pancake combines shredded cabbage and zucchini with herbs and a light batter for a golden, crispy texture. It’s pan-fried with minimal oil and served with a tangy yogurt-herb dip. Think of it as a Mediterranean twist on a veggie fritter — light, crunchy, and full of flavor.
⏱ Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
For the pancake:
1 ½ cups shredded cabbage (green or Napa)
1 medium zucchini, grated
1 small carrot, grated (optional for color)
2 eggs, lightly beaten
3 tbsp whole wheat flour (or chickpea flour for gluten-free)
1 small green onion, finely chopped
1 tbsp fresh parsley or dill, chopped
½ tsp salt, or to taste
¼ tsp black pepper
½ tsp garlic powder (optional)
2 tbsp olive oil (for frying)
For the yogurt-herb sauce:
½ cup Greek yogurt
1 tsp lemon juice
1 tsp olive oil
1 tbsp fresh dill or mint, chopped
Salt and pepper to taste
Instructions
1. Prepare the vegetables:
Grate the zucchini and sprinkle lightly with salt. Let it sit for 5 minutes, then squeeze out excess water using a clean kitchen towel.
Combine shredded cabbage, zucchini, and grated carrot in a bowl.
2. Mix the batter:
Add beaten eggs, flour, chopped herbs, green onion, garlic powder, salt, and pepper to the veggies.
Mix well until all vegetables are coated. The mixture should hold together — if too wet, add a bit more flour.
3. Cook the pancakes:
Heat 1 tbsp olive oil in a nonstick skillet over medium heat.
Scoop about ¼ cup of the mixture and flatten into a pancake (about ½-inch thick).
Cook 3–4 minutes per side, until golden brown and crispy.
Repeat with remaining mixture, adding more oil as needed.
4. Make the yogurt sauce:
In a small bowl, mix yogurt, lemon juice, olive oil, herbs, salt, and pepper. Chill until ready to serve.
5. Serve:
Serve pancakes hot with a dollop of yogurt sauce or a drizzle of tahini-lemon dressing.
Notes & Tips
Extra crispiness: Add 1 tbsp of cornstarch or rice flour to the batter.
Add flavor: Mix in grated Parmesan or crumbled feta for a savory twist.
Make it vegan: Replace eggs with 2 tbsp flaxseed meal + 5 tbsp water (let it sit 10 min).
Bake instead: Spread mixture on a parchment-lined tray, drizzle with oil, and bake at 200°C (400°F) for 20–25 minutes, flipping halfway.
❓ Frequently asked questions FAQ
Q: Can I store leftovers?
Yes — refrigerate in an airtight container for up to 3 days. Reheat in a skillet or air fryer to regain crispiness.
Q: Can I freeze them?
Yes, freeze cooked pancakes between parchment sheets for up to 2 months. Reheat directly from frozen in a hot pan.
Q: What to serve with them?
They go well with Greek salad, hummus, avocado slices, or poached eggs for a full meal.
Nutrition information
Calories: 185 kcal
Protein: 8g
Carbohydrates: 14g
Fiber: 4g
Fat: 10g
Saturated Fat: 2g
Sodium: 280mg