Zucchini Pancakes with Bacon and Garlic-Yoghurt Sauce

If traditional and such simple zucchini pancakes are supplemented with a new, slightly unexpected ingredient - bacon, and served with fresh natural yogurt sauce, then you get a gourmet breakfast that has every chance of becoming one of the favorites in your family.

Ingredients

• young zucchini 2 pcs.
• onions 1 pc.
• chicken egg 1 pc.
• bacon 80 g
• flour 1 tbsp.
• salt, ground pepper to taste
• garlic 2 cloves
• lemon juice 1 tsp
• salt ½ tsp
• sugar ½ tsp
• natural yogurt 100 ml
• table mustard ½ tsp.
• olive oil 4 tbsp l.
• Parmesan cheese 50 g
• green onion feathers 3 pcs

Directions

1. Prepare all required ingredients. Wash the zucchini, peel the onion and garlic and rinse with water.
2. Grate the zucchini on a coarse grater.
3. Finely chop the onion or grate it too.
4. Cut the bacon into very small pieces.
5. Transfer the vegetables with bacon to a bowl, add the egg and flour, salt and season with pepper. To stir thoroughly.
6. Heat 3 tbsp in a skillet. tablespoons of olive oil. Put the mass in a frying pan with a tablespoon and fry the pancakes for 3 minutes on each side - until a beautiful golden brown crust.
7. Prepare the sauce. Peel and grate the garlic or pass through a press. Add salt, sugar, lemon juice, olive oil and mustard. Pour in yogurt and mix thoroughly until smooth.
8. Put the hot pancakes on a plate, pour over the garlic-yoghurt sauce and sprinkle with grated Parmesan on top and, if desired, green onions. Enjoy your meal!