2 Servings
Chickpea Flour Indian??
ChickPea Zucchini Pancakes south beach phase 2 Chickpea Flour Indian??
4 cups shredded chini (about 3 medium sized)
1 pinch iander
4 il leaves (optional: adds flavor)
1 cup chickpea ur
1 tsp. t
1/2 tsp. hot red li powder
1/2 tsp. ry powder
2 Tbsp. ve oil for cooking
Finely shred the zucchini - I use a food processor for this. 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.
VIEW THE RECEIPT
Showing posts with label Zucc. Show all posts
Showing posts with label Zucc. Show all posts
Zucchini and Chickpea Pancakes:
2 Servings
Chickpea Flour Indian??
ChickPea Zucchini Pancakes south beach phase 2 Chickpea Flour Indian??
4 cups shredded chini (about 3 medium sized)
1 pinch iander
4 il leaves (optional: adds flavor)
1 cup chickpea ur
1 tsp. t
1/2 tsp. hot red li powder
1/2 tsp. ry powder
2 Tbsp. ve oil for cooking
Finely shred the zucchini - I use a food processor for this. 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.
VIEW THE RECEIPT
Chickpea Flour Indian??
ChickPea Zucchini Pancakes south beach phase 2 Chickpea Flour Indian??
4 cups shredded chini (about 3 medium sized)
1 pinch iander
4 il leaves (optional: adds flavor)
1 cup chickpea ur
1 tsp. t
1/2 tsp. hot red li powder
1/2 tsp. ry powder
2 Tbsp. ve oil for cooking
Finely shred the zucchini - I use a food processor for this. 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.
VIEW THE RECEIPT
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