Zucchini and Mixed Vegetable Pancakes
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This week has been the week of zucchini. cucumber and tomatoes, with carrot and beets thrown in. It was a surprisingly quite Saturday morning. Mostly because the daughter is away at a Focus on Stem conference arranged by the Girls Scouts. Perfect for these zucchini and mixed vegetable pancakes.
The Story of Story of Zucchini and Mixed Vegetable Pancakes
Simple chick pea flour crepes are called cheela. They are a popular breakfast on the North Indian table. I have a thing for pakoras. These pancakes are a happy marriage between the cheela and pakora.
This recipe is a happy marriage of the two. Quicker lighter and flexible. Possibly more forgiving as well. You can modify this for any vegetable on hand.
As my thoughts meandered, I found myself home with lot of zucchini, tomato, carrots and an expectant family waiting for dinner. Also had my share of cucumbers waiting for me, yes, tis the season of cukes, zukes and tomatoes. So, veggie pancakes were agreed upon. A friend of mine has been hounding me for a gluten-free fritter. This is now an bonafide gluten free pancake.
To get to the gluten-free component, I used besan or chickpea flour. An easy pantry staple in my house.
I used shredded zucchini, carrots, tomatoes and red onions and finely chopped cilantro. And here is another great way to use up all that prolific squash that is in the garden.
Play with both the vegetables and spices to make these your own any season pancake.
As for the cucumbers, they were transformed into a mint and cucumber raita, after all why mess with perfection? I used the raita to top the pancakes and we had a reasonably healthy Saturday meal.
For more zucchini ideas consider this zucchini and garam masala bread and to use up a variety of assorted vegetables consider this mixed vegetable pulao.
This recipe is a flexible crisp zucchini and vegetable pancake recipe and would be just as good with winter squash and fall vegetables, the interesting flavor from thyme and texture from cornmeal.
Ingredients
- 2 small or 1.5 medium sized zucchinis
- 1 tablespoon salt
- 1 large carrot
- 1 medium sized tomato
- 1 medium sized onion
- 1 cup of chickpea flour (besan)
- 1/2 cup of cornmeal
- 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 canola oil for frying
Instructions
- 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. 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.