Author Notes
These crisp and flavorful pancakes are inspired by both pakoras (Indian fritters) and latkes. You can think of them as the love child of these two delectable creations. I wanted the crispness so I added in some cornmeal, and added in carrots, tomatoes and onions along with the zucchini. I use some of the liquid from the zucchini as moisture, which results in a flavorful and hearty pancake. —Rinku Bhattacharya /Spice Chronicles
Ingredients
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2
medium sized zucchinis (about 1.25 pounds)
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1
medium sized carrot
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1
medium tomato
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1
medium sized red onion
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1 cup
chickpea flour
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1/2 cup
cornmeal (medium grind)
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1 tablespoon
cornstarch
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3/4 teaspoon
turmeric
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1 teaspoon
nigella seeds (optional)
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1 teaspoon
whole cumin seeds
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1.5 tablespoons
finely chopped thyme
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1
serrano chili, minced
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2 tablespoons
chopped cilantro
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1/2 cup
canolla oil
Directions
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Grate the zucchini and place in a colander and shake half the salt over the zucchini.
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Peel and grate the carrot and set aside. Chop the tomato and set aside, finely dice the onion and set aside.
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In a large mixing bowl sift in the chickpea flour, taking care to remove all visible lumps.
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Add in the cornmeal and cornstarch and mix well.
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Stir in the remaining salt, turmeric, nigella seeds, whole cumin seeds, thyme and serrano chili and mix well.
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Add in about 3/4 cup of water mixing well, do this in two batches. You will want a batter that is fairly thick and about the consistency of regular pancake batter after all the vegetables are added in.
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Shake and squeeze out some of the moisture from the zucchini and add in with the carrots, tomatoes and chopped onions.
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Set this aside for about 20 minutes to let the batter adjust to any residual moisture and mix the batter well again.
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In a well seasoned frying pan add in about 2 tablespoons of the oil and heat well.
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Add about 2 and 1/2 tablespoons of the batter and spread enough to form a single layer about 3.5 inches wide and 1/4 inch thick. Add about 2 and 1/2 tablespoons of the batter and spread enough to form a single layer about 3.5 inches wide and 1/4 inch thick. Cook this on medium heat, you should have enough oil to cook, but not fry excessively.
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Turn the pancake after 1 and 1/2 minutes, it should be easy to turn and fairly crisp and golden at spots.Cook for about the same time on the second time. Remove on a paper towel and blot any excess oil before serving.
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Cook all the pancakes in the same manner. Serve with any condiment or dipping sauce or just ketchup, allow about 3 to 4 per person.
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