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Photo of Sweet and spicy zucchini pancakes by WW

Sweet and spicy zucchini pancakes

PersonalPoints™ per serving
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

Chutney, mango

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.