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Photo of Sweet and spicy zucchini pancakes by WW

Sweet and spicy zucchini pancakes

Total Time
30 min
10 min
20 min
Sweet mango chutney and tangy tzatziki ensues this vego-friendly meal scores a 10 for taste!



2 small

Dry pancake mix

325 g

Mango chutney

¼ cup(s), (80g)

Mixed salad leaves

200 g

Balsamic vinegar

1 tbs

Low fat tzatziki

200 g

Olive oil

3 tsp


  1. Coarsely grate enough zucchini to fill 1 cup. Using a mandolin, thinly slice remaining zucchini into ribbons (see tip).
  2. Prepare pancake mix following packet instructions. Pour into a large bowl. Add grated zucchini and 1 tablespoon chutney and stir batter to combine.
  3. Heat 1 teaspoon oil in a large non-stick frying pan over medium-high heat. Drop heaped tablespoons of batter into pan. Cook for 2 minutes or until bubbles appear on surface. Turn and cook for 1–2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining oil and batter to make 16 pancakes.
  4. Combine salad leaves, sliced zucchini and vinegar in a large bowl. Serve fritters with salad, tzatziki and remaining chutney.


TIP: A mandolin is a hand-operated food slicer. If you don’t have one, use a vegetable peeler to slice the zucchini into thin ribbons.You can use grated carrot or thinly shredded cabbage instead of zucchini in the pancakes.