I think I may have mentioned a few weeks ago that I had more zucchini than I knew what to do with. Well, after trying this recipe, this is where a good portion of this year’s crop has gone. These pancakes are so tasty, I’ve made them at least five times in the last few weeks.
Needless to say, my arms have gotten a good workout from shredding so much zucchini! I should say my right arm. I’ve noticed that it’s significantly stronger than my left and it finally occurred to me it’s from all the chopping, peeling, and grating of vegetables. I’ve actually began to switch hands for some things, although, I don’t trust myself with a chef’s knife in my left hand just yet!
As you’ll see below, it’s best to squeeze the liquid from the zucchini to keep the batter on the thicker side. Don’t throw away the juice, though. It has a nice taste and is very refreshing. If you can't imagine drinking it, use it to flavor your water, or add it to a vegetable smoothie.
Zucchini Chickpea Pancakes
2 medium zucchini, washed, dried, and shredded
½ medium Vidalia onion, grated
2 eggs, partially beaten
1T fresh lemon juice
1 c or more chickpea flour
1 t baking powder
1 t salt
½ t ground pepper
¼ t garlic powder
¼ t coriander
½ t cumin
coconut, olive oil, and/or butter
Using your hands, squeeze the liquid from the shredded zucchini and place in a large bowl. Add the onion, eggs, and lemon juice and mix well.
Combine the dry ingredients then gently mix into the zucchini mixture.
Allow the batter to sit for 10 minutes, then drain any excess liquid that accumulates around the edges of the bowl.
Heat a large skillet on medium then add a bit of oil and butter, if desired. Spoon ¼ - ½ cup portions of batter into the pan. Cook until lightly browned on the bottom, then flip and brown the other side and allow the center to cook through. They will be slightly wet on the inside.
Allow them to cool slightly before eating. They’re good with pesto, tahini dressing, and I’ll bet they’d go well with a cool, lemony yogurt dip.