Title: Zucchini And Chickpea Pancakes
Categories: Main dishes, Vegetables
Yield: 2 Servings
4 c Shredded zucchini; (3 medium
-zucchini)
2 Zucchini flowers; (optional;
-adds a bit of color)
Coriander or basil leaves;
-(optional: adds flavor)
1 c Chickpea flour
1 ts Salt
1 ts Garam masala
1/2 ts Hot red chili powder
1/2 ts Curry powder
Olive oil or ghee
Finely shred the zucchini. Julienne the zucchini flowers and the
herbs. Put all into a large bowl; add the salt, spices and the
chickpea flour. Mix well - the moisture that comes out of the
zucchini may be enough to turn this into a batter, but if not add a
tiny bit of water, just so that it turns moist but not runny.
Heat up a small (8 inch / 20cm) non-stick frying pan over medium-high
heat. Add some olive oil and spread around. Put in about half of the
batter and spread around to form a circle. Cook for about 5 minutes,
then turn and cook for another 5 minutes or so, until it's cooked all
the way through. (You can slice into the middle a bit to see if
there's any batter oozing still; if so, cook a bit more.) Repeat for
the other half of the batter.
Cut into wedges, and serve hot or at room temperature.
Note: If you want a crispy outside, use more oil in the pan; if you
want it soft (and less caloric) add less.
