Ingredients39 m servings 106
- Place zucchini in a colander. Cover with cheesecloth or paper towels and squeeze out as much moisture as possible.
- Transfer zucchini to a large bowl; mix in onions, green bell pepper, red bell pepper, and jalapeno pepper. Add eggs, cumin, coriander, and salt; mix well. Stir in feta cheese, chickpea flour, cilantro, and rice flour until batter is well blended and thick.
- Heat 1 tablespoon oil in a skillet over medium heat. Drop pancake-sized scoops of batter into the skillet; cook until golden brown, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining oil and batter.
Per Serving: 106 calories; 6.5 8.3 4.1 52 105 Full nutrition
ReviewsRead all reviews 8
This turned out great and I’ve made a double recipe twice in the last couple weeks because they disappear in no time. Great way to get protein and veggies together. I used quinoa flour instead o...
I left the feta out and added some grated potato. Turned out great even without the cheese. I served it with a homemade raita (yogurt, salt, pepper, cumin, and a tomato) to create a sort of indi...
These were great! The only thing I would do differently next time is to add more feta. Hubs and I agreed that it pretty much got lost among the other ingredients.
I love Indian cooking, and I believe an Indian cheese, Paneer, would be preferable to feta in this recipe.
It looked really liquidy, but it held together great! It was really good, although it was not spicy at all so next time we will use two jalapenos with the seeds instead of one.
I will make it again! We both really liked it. I left out the jalapeño because I didn’t have one. I didn’t have feta so I used grated cheddar but would love to try it with feta. I substituted a...
Excellent only thing I would do different is one cup feta and two jalapeños.