Squash pancakes
2 servings
20 minutes
Patisson pancakes are a fragrant and delicate dish rooted in Greek culinary traditions. Greeks have always valued simple yet flavorful recipes that combine the freshness of vegetables with spicy seasonings. These pancakes, made from grated patissons with turmeric, cumin, and coriander, have an amazing balance of sweetness and mild spiciness. Fried in olive oil, they acquire an appetizing crispy crust, while the tangy yogurt sauce with garlic and dill adds a refreshing touch. Patisson pancakes are perfect for a light lunch or as an appetizer on a festive table.
1
Roast cumin and coriander in a dry pan. Grind them.
- Cumin seeds: to taste
- Coriander seeds: to taste
2
Peel the patisson from the skin and seeds, grate it on a coarse grater, add salt, eggs, flour, and spices.
- Pattypan squash: 2 pieces
- Salt: to taste
- Chicken egg: 3 pieces
- Wheat flour: 0.5 glass
- Cayenne pepper: to taste
- Turmeric: pinch
3
Fry the pancakes in olive oil.
- Dill: to taste
- Cumin seeds: to taste
4
Prepare the sauce: blend yogurt, salt, garlic, and dill.
- Plain (natural) yoghurt: 200 g
- Salt: to taste
- Garlic: 1 clove
- Dill: to taste
5
Serve the pancakes with the prepared sauce.
