Recipe for: Potato pancakes with grilled zucchini and mint-lemon yogurt - photo 1
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Recipe for: Potato pancakes with grilled zucchini and mint-lemon yogurt

Spicy Fusion cuisine Main dishes Grilling 60 min Medium 0 views ~16.14 PLN * - (0)
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Description

Traditional Polish potato pancakes get a summer, Krakow twist: golden, crispy pancakes served with slices of grilled zucchini and fresh yogurt flavored with mint and lemon. The dish combines the dense, potato structure of the pancakes with a refreshing, tangy sauce, perfect for warm evenings by the grill or as a light lunch. Aesthetically, it presents as a layered composition on the plate — pancakes alternated with grilled zucchini, generously drizzled with yogurt and sprinkled with chives. In terms of flavor: the saltiness and earthiness of the pancakes contrast with the lightness and freshness of the yogurt, while the lemon adds juicy acidity. It can be served with a side of sour cream or fresh bread.

Ingredients Used

Ingredients (14)

Servings:
4
  • Potatoes 5.3 pcs (~800 g)
  • Onion 1 pcs (~150 g)
  • Chicken egg 2 pcs (~120 g)
  • Wheat flour 50 g
  • Rapeseed oil 90 g
  • Zucchini 1.6 pcs (~400 g)
  • Natural yogurt 200 g
  • Lemon 1.3 pcs (~100 g)
  • Mint 15 g
  • Garlic 1 clove (~5 g)
  • 🌿 Spices
  • Salt 6 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Chives 0.3 bunch (~30 g)
  • Sour cream 100 g
💰 Estimated dish cost: ~16.14 PLN (4.04 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of pancakes

1

Wash the potatoes and peel them. Grate the potatoes on a large grater directly into a large bowl or into a bowl of cold water (if you're worried about discoloration). Immediately peel and grate the onion on the same grater and add it to the potatoes.

Ingredients: Onion
Use a large bowl and a grater with large holes or a food processor with a grating disc. If you don't have a grater, use a food processor with a grating attachment. Potatoes darken quickly – work efficiently.
2

Transfer the grated potato-onion mixture onto a clean kitchen towel or cheesecloth. Gather the edges of the towel and squeeze out as much liquid (potato juice) as possible over a bowl. The more thoroughly you squeeze, the crispier the pancakes will be. After squeezing, leave the mixture in the bowl.

Ingredients: Onion
Use a strong cloth or cheesecloth. If the mixture is very wet, the pancakes will stick to the pan and won't be crispy. Don't throw away the juice — you can set it aside (it contains starch), but we won't use it in this recipe.
3

Add the beaten egg, wheat flour, salt, and pepper to the drained mixture. Mix with a wooden spoon or spatula until the ingredients are combined and the mixture is firm but still slightly moist. If the mixture is too loose, add a tablespoon of flour and mix.

Ingredients: Wheat flour, Salt, Black pepper
Use a large wooden spoon or a hand mixer on low speed (the hook is not needed). The mixture should flow off the spoon but not be watery. Frying a small piece will help assess the consistency and seasoning.

Grilling zucchini

4

Wash the zucchini and trim the ends. Cut into slices about 4-5 mm thick. Drizzle lightly with rapeseed oil on both sides and sprinkle with a little salt. Heat a grill pan or grill (medium temperature). Place the slices on the grill and cook for 2-3 minutes on each side until clear grill marks appear and the zucchini is tender but not falling apart.

Ingredients: Zucchini, Rapeseed oil, Salt
Use a grill pan with a diameter of 26-28 cm or a preheated grill. Do not place too many slices at once — give them space to create grill marks. If you are using a charcoal grill, the temperature should be moderate.

Mint-lemon yogurt

5

In a bowl, mix natural yogurt with finely chopped mint, garlic pressed through a garlic press, grated zest of half a lemon, and juice from half a lemon. Season with a pinch of salt and a little pepper. Taste and adjust seasoning as needed - the sauce should be fresh and slightly tangy.

Ingredients: Natural yogurt, mint, Garlic, Lemon, Salt, Black pepper
Use a fine grater to zest the lemon, avoiding the white part (bitter). Chop the mint very finely so that there are no large pieces in the sauce.

Frying

6

Heat a wide pan (preferably non-stick) over medium heat and pour in the rapeseed oil to cover the bottom by about 2-3 mm. Scoop portions of the potato mixture (about 2 tablespoons of the mixture) and shape them into patties in the pan, flattening them with a spoon to a thickness of about 5 mm. Fry for 3-4 minutes on each side until the edges are golden and crispy. Drain on paper towels.

Ingredients: Rapeseed oil, Wheat flour, Salt, Black pepper
The best pan is 26-28 cm in diameter. Do not flip the pancakes too early — leave them until the bottom is golden (they will easily come off the pan). Fry the batter in batches to keep the oil temperature consistent.

Serving

7

On a plate, place 2-3 potato pancakes, then arrange a few slices of grilled zucchini on top. Drizzle everything with 2-3 tablespoons of mint-lemon yogurt and sprinkle with finely chopped chives. Optionally, serve a dollop of sour cream on the side for those who want it.

Ingredients: Natural yogurt, Zucchini, Chives, sour cream
Layer it for a nice visual effect. If serving to guests, keep the pancakes in an oven preheated to 90°C on a metal rack — they will stay crispy until served.

Fun Fact

💡

Potato pancakes have a long history in Polish and Jewish cuisine; in Krakow, they were often served with various seasonal toppings. Grilling zucchini is a summer touch that combines tradition with a modern, light flavor.

Best for

letni obiad grillowanie z przyjaciółmi rodzinny niedzielny posiłek

Tips

🍽️ Serving

Serve the pancakes immediately after frying to keep them crispy. You can serve additional lemon slices, fresh mint, and extra yogurt in a bowl. For variety, add pickled peppers or fresh tomatoes on the plate.

🥡 Storage

Store the pancakes in the refrigerator for up to 2 days in an airtight container. To refresh, heat in an oven preheated to 180°C on a rack for 6-8 minutes to regain crispiness. Store the yogurt separately for up to 3 days.

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