Zucchini pancakes with creamy yogurt and garlic sauce

15g mayonnaise (about 1 tablespoon)
1 small garlic clove, minced (optional for extra garlic flavor)
Instructions
Prepare the dough: Grate the zucchini and squeeze dry with a kitchen towel. In a large bowl, beat the eggs, milk, salt and sugar (or sweetener) until smooth. Gradually add the flour, stirring constantly to form a smooth batter. Stir in the grated zucchini, chopped onion and minced garlic.
Make the pancakes: Heat a large skillet over medium heat and add a little olive oil. Pour a ladle of batter (about 1/4 mug) into the pan and gently spread it out in the shape of a pancake. Cook each pancake for 2 to 3 minutes on one side or until golden brown. Flip it over and cook for another 2 minutes on the other side. Remove and set aside. Repeat with the remaining batter, adding more oil if needed.
Make the garlic yogurt sauce: In a small bowl, combine the Greek yogurt, mayonnaise and minced garlic (if using). Stir until you have a homogeneous and smooth mixture.
To serve: Serve the zucchini patties warm with a dollop of garlic yogurt sauce on top or on top.
Presentation suggestions
Garnish with fresh herbs such as parsley, dill or chives.
Garnish with a sprinkling of crumbled feta or parmesan for extra flavor.
Serve with a fresh salad for a light meal.
Pair with smoked salmon or ham for extra protein.
Serve as a side dish with grilled meats or roasted vegetables.