These pancakes are delightfully spicy in a savory way – not too hot and with no bite. They can be made in advance of dinner and warmed in the oven before serving.They are gluten free and fit beautifully into a paleo diet.
Spicy Zucchini Pancakes
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Ingredients
- 1 cup zucchini coarsely grated
- 5 oz dried coconut
- 1 1/3 cups almond meal
- 1 tsp cumin seeds
- 1 red chile pepper finely chopped
- 2 tbsp cilantro leaves chopped
- Salt
- Sunflower oil
Instructions
- Squeeze out and discard all of the liquid from the grated zucchini
- Place zucchini, coconut, cumin, chile, and cilantro in a mixing bowl.
- Add a few tablespoons of water if needed until you have a thick batter consistent – enough to drop into a skillet (like pancake batter!)
- Lightly oil a skillet and place over medium heat.
- Ladle a spoonful of batter into the skillet and flatten with the back of a spoon
- Cook for 2-3 minutes and then flip the pancake over and cook fr 2-3 additional minutes, or until lightly browned
- Remove from pan and transfer to a plate
Notes
You can serve the pancakes hot or cold.
I recommend them with the Curried Meatballs and Spinach, Red Pepper and Chick Peas dishes. A homemade raisin chutney and a dollop of plain yogurt with a dash of salt makes the meal spectacular.
Recipe adapted from Fresh Indian by Sunil Vijayakar, cookbook now unfortunately out of print.
