Spicy Zucchini Pancakes


Ingredients Print Recipe


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

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.

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

To prepare:

  • 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

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.

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