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 Zucchini and Chickpea Pancakes:. Show all posts
Showing posts with label Zucchini and Chickpea Pancakes:. 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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