These pancakes were delicious! I made half the recipe but I should have made a whole one, as my husband came looking for seconds, and there was none left!
I used coconut oil instead of olive oil and skipped the chili and the curry. No zucchini flowers either. I served it with the Mar-a-Lago Turkey Burger (see the recipe here), which has a lot of flavor, so I seasoned it with just a bit of garlic powder and some chopped cilantro in place of the garam masala.
If you are serving this dish “standalone”, I recommend that you use all the spices (except the chili and curry, if you are doing the elimination diet).
This recipe is very versatile, I think it should be really good with carrots or other vegetables and any combination of spices and herbs. Besides the burger, I also served it with some chopped red cabbage and carrot salad.
Zucchini and Chickpea Pancakes
(Adapted from http://www.justhungry.com/zucchini-and-chickpea-pancakes)
Makes 2 large pancakes, which make 2 main dish servings or 4 appetizer/side dish servings
3 medium zucchini, or about 4 cups shredded
2 zucchini flowers (optional; adds a bit of color)
Some coriander or basil leaves (optional: adds flavor)
1 cup chickpea flour
1 tsp. salt
1 tsp. garam masala
1/2 tsp. hot red chili powder
1/2 tsp. curry powder
Olive oil for cooking
Finely shred the zucchini – I use a food processor for this. 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. You can use ghee or butter instead of the olive oil.
Very Nice website. I built mine and i was looking for some ideas and your website gave me some. The website was developed by you?
Thanks
Hi Kaye, this web site is built by wordpress. You just add the content. Thanks!
Hi Kaye, so sorry I am a year late! I missed your post somehow… I use wordpress.com for this blog and blogspot.com for another blog. I like both. You just write the content and chose formats they offer you. I hope this is still useful… sorry again!