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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
- 2 medium sized zucchinis (about 1.25 pounds)
- 1 medium sized carrot
- 1 medium tomato
- 1 medium sized red onion
- 1 cup chickpea flour
- 1/2 cup cornmeal (medium grind)
- 1 tablespoon cornstarch
- 3/4 teaspoon turmeric
- 1 teaspoon nigella seeds (optional)
- 1 teaspoon whole cumin seeds
- 1.5 tablespoons finely chopped thyme
- 1 serrano chili, minced
- 2 tablespoons chopped cilantro
- 1/2 cup canolla oil
- Grate the zucchini and place in a colander and shake half the salt over the zucchini.
- Peel and grate the carrot and set aside. Chop the tomato and set aside, finely dice the onion and set aside.
- In a large mixing bowl sift in the chickpea flour, taking care to remove all visible lumps.
- Add in the cornmeal and cornstarch and mix well.
- Stir in the remaining salt, turmeric, nigella seeds, whole cumin seeds, thyme and serrano chili and mix well.
- 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.
- Shake and squeeze out some of the moisture from the zucchini and add in with the carrots, tomatoes and chopped onions.
- Set this aside for about 20 minutes to let the batter adjust to any residual moisture and mix the batter well again.
- In a well seasoned frying pan add in about 2 tablespoons of the oil and heat well.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash