Korean–Mediterranean Savory Zucchini Pancakes with Yogurt Tzatziki Dip
These fusion zucchini pancakes take the Korean jeon style (soft inside, crisp edges) and blend it with Mediterranean flavors—olive oil, herbs, and a cool garlic-lemon yogurt dip instead of spicy sauces. Light, protein-rich, and great for breakfast or dinner.
⏱️ Time Required
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
🧺 Ingredients
Pancakes
2 cups zucchini, grated & squeezed dry
1 egg
¼ cup chickpea flour (or wheat flour)
2 tbsp crumbled feta (optional)
1 clove garlic, grated
½ tsp dried oregano
Salt to taste
1–2 tsp olive oil (for pan)
Yogurt Tzatziki Dip
½ cup Greek yogurt
1 tbsp lemon juice
1 tbsp grated cucumber
1 small garlic clove, grated
Salt to taste
1 tsp olive oil
👩🍳 Instructions
1. Prepare Zucchini
Squeeze grated zucchini very well to remove excess water.
2. Make Batter
Mix zucchini, egg, flour, feta, garlic, oregano, and salt.
3. Cook Pancakes
Heat non-stick pan with a few drops of olive oil. Spoon batter, flatten gently, and cook until golden on both sides.
4. Prepare Dip
Mix all dip ingredients until smooth and creamy.
5. Serve
Serve pancakes hot with yogurt dip on the side.
💡 Tips & Variations
Add spring onions for Korean touch
Add parsley or dill for Mediterranean aroma
Make oil-free using a good non-stick pan
Add boiled egg or grilled chicken on side for extra protein
❓ Frequently Asked Questions
Q: Is this spicy like Korean pancakes?
No, it’s completely mild.
Q: Can I bake instead of pan-fry?
Yes, bake at 200°C for 18–20 minutes.
Q: Can kids eat this?
Absolutely—very kid-friendly.
🧮 Nutritional Information
Calories: ~210 kcal
Protein: ~12 g
Carbohydrates: ~18 g
Fiber: ~4 g
Fat: ~9 g