Savory Zucchini Pancakes
By: Payal Sharma
Healthy meals can be tough to cook, and can require a lot of preparation and time. I came up with this Zucchini Pancake recipe when I was pressed for time and had to make a quick dinner for my family. This recipe is a savory pancake, traditionally made in Asian cultures. I also have a side mint tzatziki sauce I love having with the pancakes (recipe also included).
Also, a quick note - I didn't use any eggs in this recipe, as being a vegetarian, I prefer not to. These pancakes do not require eggs in the batter, due to having the right combination of flours & cornmeal.
Ingredients for Zucchini Pancakes:
1 pound grated zucchini
1 cup frozen or canned corn kernels
1 teaspoon salt
1 cup small diced bell peppers (any color)
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon garlic powder
2 tablespoon chopped parsley
2 small green chilies finely chopped
Kosher salt for taste
Black pepper for taste
¾ cups all-purpose flour
½ cup cornmeal
2 tablespoons chickpea flour
2 tablespoons olive oil
Instructions for Zucchini Pancakes:
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let it sit for 10 minutes. Using a clean dish towel or cheesecloth, drain zucchini completely.
In a large bowl, combine zucchini, corn, peppers, basil, oregano, garlic powder, chilies. Season with salt and pepper, to taste. Stir in the all-purpose & chickpea flour, as well as the cornmeal until well combined.
Heat olive oil in a large skillet over medium-high heat. Scoop 2 tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is a nice golden brown, for about 2 minutes. Flip and cook on the other side, for another 1-2 minutes longer.
Serve immediately with the accompanying sauce (recipe below).
Ingredients for Mint Tzatziki Sauce:
1 cucumber - English or seedless preferred
2 cups (16 oz) plain yogurt - strained or Greek-style
4 cloves garlic, minced
¼ - ⅓ cup chopped mint leaves
Instructions for Mint Tzatziki Sauce:
Grate the cucumber and put it in a strainer.
Sprinkle a little salt over it and mix in.
Let it drain for a while - at least 10 minutes - then squeeze it down to get as much juice out as possible.
Mix the cucumbers with the yogurt, garlic, and chopped mint.
Drizzle olive oil over the top of the sauce, if desired.
Give this a try, and let us know what you think by tagging @wheretobeginmag on Instagram!