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Zucchini Ginger Pancakes
Makes 6 approximately 6 inch pancakes.
3 very fresh medium zucchini (about 5-7 inches each or 4 cups), grated
1-2 inches fresh peeled ginger, grated
1 medium garlic clove, grated
3-4 tbl fresh minced cilantro
1 tsp salt
1 cup besan (chickpea flour)
1 egg
Olive oil
- Combine grated zuchini, ginger, garlic, cilantro and salt in a
mixing bowl
- Add besan and mix thoroughly - this will be very dry
- Refrigerate 1-4 hours - as batter rests, the water will exude from the
zucchini creating a thick batter
- To cook, heat a large non-stick skillet or griddle over medium heat
- Add egg to batter and mix very well
- Brush skillet/griddle with olive oil and pour about 1/3 cup (1 ladel
full) batter
into one side of pan - spread with back of ladel to make an oval
- Repeat on other side of skillet
- When edges of cake begin to firm and start to color (about 2-3 minutes), flip cake over.
It should be lightly browned. Adjust heat if necessary.
- Cook another two minutes then using the back of the spatula, flatten
the cake to see if any liquid is expelled - continue cooking until fully
cooked inside
- Keep warm in oven while cooking remaining pancakes
Serve with asian dishes, or double the recipe and serve as a main
course with condiments, such as chutney, sour cream, freshly minced green
onion, fresh chopped cilantro, lime wedges, etc.
This is a good accompaniment to
Asian Chicken Salad.
Questions about this recipe?
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