Another pancake post. This time, savory. I've got veg latkes, or pancakes, down at this point. I've now discovered what an easy way this is to get everyone to eat their veggies. How could you not when they're in pancake form? I tried them again for Chanukah dinner with M's grandma. With the addition of crunchy shredded carrots, this batch was colorful and full of your daily beta carotene!
Carrot Zucchini Pancakes (Latkes)
2 small zucchini, grated, water squeezed out
half a bag of pre-shredded carrots (about a cup to 1 1/2 cups)
1 whole egg, 1 egg white
1/2 tsp paprika
4 tbsp chickpea flour (besan)
S&P to taste
3 green onions, sliced finely
1/2 tsp minced garlic
Into a large mixing bowl throw your grated/shredded veggies, then egg, flour, garlic, onions, and seasoning. Mix well. Try not to let it sit as the salt will draw out a lot of water and make the mixture soupy. Heat up a tsp or two of oil in a frying pan and get it sizzling hot. Using a tablespoon, drop batter onto hot pan and cook about 3 min per side. These are better crispy. They have a natural kick to them as the chickpea flour has a bit of spice to it. I like them plain but they are great with sour cream, applesauce, or even hummus! I served this with a simply roasted chicken (recipe coming soon) and a salad. A nice meal to serve to company, no muss no fuss! Best of all, for all the non GFG's out there, this feels like you are getting a nice starchy carby dish even though it's just veggies! No one misses out. Now, if you're expecting a crunchy, super crispy pancake like potato pancakes can be, you may be disappointed. These don't get crunchy. A zucchini is delicious and a great substitute, but hello, it's not a potato. M asked me, why aren't these crunchy? Well, zucchini's are full of water, and potatoes are full of starch. Water won't crisp up on you, sorry folks. But I don't miss those carbohydrate-bombs, and neither should you. I can't wait to try these with spinach and maybe some red peppers! Yum!