Subj : Zucchini and Chickpea Pancakes
To   : All
From : Ben Collver
Date : Mon Apr 03 2023 11:05:42

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Zucchini And Chickpea Pancakes
 Categories: Main dishes, Vegetables
      Yield: 2 Servings

      4 c  Shredded zucchini; (3 medium
           -zucchini)
      2    Zucchini flowers; (optional;
           -adds a bit of color)
           Coriander or basil leaves;
           -(optional: adds flavor)
      1 c  Chickpea flour
      1 ts Salt
      1 ts Garam masala
    1/2 ts Hot red chili powder
    1/2 ts Curry powder
           Olive oil or ghee

  Finely shred the zucchini. 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.

  Recipe by Maki

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