Zucchini and Chickpea Pancakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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From Just Hungry. Ingredients:
3 medium zucchini (or about 4 cups shredded ) |
2 squash blossoms (optional, adds a bit of color) |
some coriander (optional ( adds flavor) or basil leaves (optional ( adds flavor) |
1 cup chickpea flour |
1 teaspoon salt |
1 teaspoon garam masala |
1/2 teaspoon hot red chili powder |
1/2 teaspoon curry powder |
olive oil (for cooking) |
Directions:
1. Finely shred the zucchini - I use a food processor for this. Julienne the zucchini flowers and the herbs.
2. 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.
3. Heat up a small (8 inch / 20cm) non-stick frying pan over medium-high heat. Add some olive oil and spread around.
4. 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.
5. (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.
6. Cut into wedges, and serve hot or at room temperature.
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