1. Prepare the veggies: Grate potatoes, carrots, and zucchini. Squeeze out excess moisture with a clean towel.
2. Make the batter: In a large bowl, mix grated veggies, onion, eggs, flour, salt, pepper, paprika, and herbs until combined.
3. Fry the pancakes: Heat a little oil in a skillet over medium heat. Spoon the mixture into small rounds and flatten slightly. Cook 3–4 minutes per side until golden brown and crispy.
4. Make the sauce: In a small bowl, whisk together yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper.
5. Serve: Serve the hot vegetable pancakes with a dollop of dill yogurt sauce on top. Garnish with extra herbs if you like. 🌿
💡 Tips:
Add grated cheese for extra flavor.
You can bake them at 400°F (200°C) for about 20 minutes, flipping halfway, for a lighter version.
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