Savory Pumpkin and Vegetable Pancakes with Creamy Cucumber Herb Sauce – Page 2

Grate the Vegetables:
- Grate the pumpkin and carrot using a medium-sized grater. Squeeze out any excess moisture using a clean kitchen towel.
Mix the Base Ingredients:
- In a mixing bowl, whisk together eggs and milk. Gradually add the flour and mix until smooth.
Incorporate the Vegetables:
- Fold in the grated pumpkin, carrot, diced red pepper, and chopped leek. Add minced garlic, paprika, and dry herbs. Mix until well combined.
Add Cheese and Season:
- Stir in shredded mozzarella and season with salt and pepper to taste. Let the batter rest for 10 minutes.

Heat the Oil:
- Heat a small amount of oil in a non-stick skillet over medium heat.
Form the Pancakes:
- Scoop a portion of the batter and flatten it into a round pancake shape in the skillet.
Cook Until Golden:
- Fry each pancake for 2-3 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

Prepare the Base:
- In a bowl, combine Greek yogurt and mayonnaise. Stir until smooth.
Add Flavorings:
- Mix in grated cucumber, minced garlic, chopped parsley, dill, and peppers. Season with salt and black pepper.
Chill the Sauce:
- Cover and refrigerate for at least 20 minutes to allow the flavors to meld.