Mediterranean Crispy Asparagus Zucchini Pancakes with Asian Sauce
These crispy vegetable pancakes combine grated zucchini and asparagus with Mediterranean herbs, lemon zest, and a touch of cheese for richness. They’re pan-fried until golden and served with a tangy Asian-inspired dipping sauce — perfect as a light lunch, appetizer, or side dish.
Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Pancakes
1 medium zucchini, grated
6–8 asparagus spears, finely chopped
1 small carrot, grated (optional for sweetness)
2 eggs, lightly beaten
¼ cup whole wheat flour (or chickpea flour for gluten-free)
¼ cup crumbled feta or grated parmesan (optional but delicious)
2 tbsp chopped fresh parsley or dill
1 clove garlic, minced
½ tsp dried oregano or thyme
Salt & black pepper, to taste
Olive oil, for frying
For the Asian Dipping Sauce
2 tbsp low-sodium soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar or lemon juice
1 tsp honey or maple syrup
½ tsp grated fresh ginger
½ tsp sesame oil
Optional: sprinkle of sesame seeds or chili flakes
Instructions
1. Prepare the Veggies
Grate zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible.
Finely chop asparagus and optional carrot.
2. Make the Batter
In a large bowl, combine zucchini, asparagus, eggs, flour, feta/parmesan, parsley, garlic, oregano, salt, and pepper.
Stir until well combined — the mixture should hold together but not be too wet. Add a little more flour if needed.
3. Fry the Pancakes
Heat olive oil in a non-stick pan over medium heat.
Scoop about 2 tablespoons of batter per pancake and flatten slightly.
Cook 3–4 minutes per side, until golden brown and crisp.
Transfer to a paper towel-lined plate.
4. Make the Sauce
Whisk together soy sauce, rice vinegar, honey, ginger, and sesame oil in a small bowl.
Sprinkle sesame seeds or chili flakes if desired.
5. Serve
Serve the pancakes warm with the dipping sauce on the side.
Garnish with fresh herbs or lemon zest for extra brightness.
Notes & Tips
Make it oven-baked: Bake pancakes at 200°C (400°F) for 15–20 minutes, flipping halfway for a lighter version.
Add more protein: Mix in shredded chicken, canned tuna, or chickpeas.
Make ahead: Store cooked pancakes in the fridge for up to 3 days; reheat in a pan or air fryer.
Mediterranean twist: Replace soy sauce with a tahini-lemon sauce for a more traditional pairing.
❓ frequently asked questions FAQs
Q: Can I use frozen asparagus or zucchini?
A: Yes, just thaw and drain well before using.
Q: What can I serve with these pancakes?
A: They pair beautifully with Greek yogurt, tzatziki, or a side salad of tomatoes and arugula.
Q: Can I air-fry them?
A: Yes — air-fry at 190°C (375°F) for 10–12 minutes, flipping once halfway.
⚡ Nutrition information
Calories: 290 kcal
Protein: 14 g
Carbohydrates: 18 g
Fat: 18 g
Fiber: 4 g
Sodium: 380 mg