Zuchini and Mixed Vegetable Pancakes

August 15, 2015
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Photo by Rinku Bhattacharya /Spice Chronicles
  • Serves 4
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

What You'll Need
  • 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
  1. Grate the zucchini and place in a colander and shake half the salt over the zucchini.
  2. Peel and grate the carrot and set aside. Chop the tomato and set aside, finely dice the onion and set aside.
  3. In a large mixing bowl sift in the chickpea flour, taking care to remove all visible lumps.
  4. Add in the cornmeal and cornstarch and mix well.
  5. Stir in the remaining salt, turmeric, nigella seeds, whole cumin seeds, thyme and serrano chili and mix well.
  6. 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.
  7. Shake and squeeze out some of the moisture from the zucchini and add in with the carrots, tomatoes and chopped onions.
  8. Set this aside for about 20 minutes to let the batter adjust to any residual moisture and mix the batter well again.
  9. In a well seasoned frying pan add in about 2 tablespoons of the oil and heat well.
  10. 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.
  11. 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.
  12. 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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