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–+ servings
Smita

Vegan Zucchini Corn Pancake

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Ingredients Method

Ingredients
  

  • 2 Medium Zucchini
  • 1 Medium Potato
  • 1 Cup Green Onion
  • 1 Small Onion
  • 1 Cup Corn Kernels (Canned or frozen)
  • 1 Tsp Minced Garlic
  • 1 Tsp Red Pepper Flakes
  • Salt to taste
  • 1 Tsp Baking Powder
  • 1.5 Cups Chickpea Flour
  • 1 Tsp Turmeric Powder
  • ½ Tsp Garam Masala Powder
  • ½ Cup Fresh Chopped Cilantro
  • Oil for shallow frying .

Method
 

  1. After washing and drying the zucchini and potato, grate them.
  2. Place them into a kitchen towel and squeeze them to remove excess water.
  3. Drain the canned corn.
  4. Take a big mixing bowl and combine everything except oil.
  5. Mix well until combined. Make sure the mixture has a pourable consistency.
  6. If it looks too tight, add one tbsp of water however I am sure you won't need that.
  7. Heat a large non stick or cast iron pan with 3 tbsp of oil
  8. Scoop the batter and spread in the pan .Make a small pancake of your desired size and thickness.
  9. I have kept mine small and medium thickness.
  10. If your pan is big ,you can cook three or four pancakes at a time.
  11. Repeat with all the remaining batter .
  12. Making them crispy or a little soft should be your personal choice.
  13. Serve warm with salad leaves and the dip of your choice.
  14. Enjoy.
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