Crispy is always a good thing.

Crispy cheese. Yes!

Crispy falafel. Win!

Crispy fries. Mine!

Krispy apparel, and members of society, for that matter. (Let’s not go there today.)

And of course, crispy zucchini pancakes.

Now, zucchini is not my favorite vegetable.

It’s soggy, mushy potential is way too great.

But stick some zucchini in muffins or pancakes and I’ll eat em all.

Because zucchini muffins have a boatload of sugar. (Sugar is my weakness, duh.)

And zucchini pancakes are… crispy.

If you’re inhaling a platter of zucchini pancakes, you’ll definitely need some cucumber mint yogurt sauce to help you along.

Nice and hot pancakes = potentially burned tongue

(This is where that cooling yogurt sauce comes in handy.)

For the pancakes…

Bright, shredded zucchini meets protein-packed eggs, AP flour, zesty lemon pepper and fresh lemon juice, herby dried oregano, nutty nutmeg, minced garlic and tangy feta cheese for a very crispy treat.

For the yogurt sauce…

Creamy nonfat plain yogurt, refreshing cucumber, citrusy lemon juice, zingy garlic and fresh mint team up to make this simple, yet versatile sauce.

P.S. Juicy zucchini = soggy zucchini, so wring those puppies out good!

P.P.S. Peel your cucumbers if necessary. They can be bitter, and bitter yogurt sauce is not what we’re going for here.

P.P.P.S. These can be served as a side dish or a light main dish, depending on how hungry your crowd is. (You can always fill them up with hummus and pita.)