Zuchini and Mixed Vegetable Pancakes
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.
Ingreadient
- 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
Direction
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