Indian-Influenced Zucchini Onion Pepper Latkes

Rating: 4.44 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Thanks to the inspiration from two other AllRecipes recipes, I concocted this and it was a winner. It wasn't really spicy at all and the kids loved it. Excellent served with a dollop of sour cream.

By Lisi

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Recipe Summary

prep:
35 mins
cook:
4 mins
total:
39 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Place zucchini in a colander. Cover with cheesecloth or paper towels and squeeze out as much moisture as possible.

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  • 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.

Nutrition Facts

Per Serving:
106 calories; protein 4.1g; carbohydrates 8.3g; fat 6.5g; cholesterol 52.1mg; sodium 104.6mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Nicole Moayeri
Rating: 5 stars
12/18/2018
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 of rice flour the second time and it was the same taste. I also add a pinch of baking powder to the mix. I don’t think the feta cheese adds much inside the pancake but crumbled on top with tomatoes and cucumbers it’s really good. Also tried frying it in EVOO, ghee and nothing (in a nonstick pan) and found it cooks most evenly browned in the nonstick pan with no oil. This is going to be a staple for me as a double batch makes 18 x 5 inch pancakes which make for an easy, healthy breakfast or even lunch or dinner with salad. Read More
Helpful
(1)
9 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Nicole Moayeri
Rating: 5 stars
12/17/2018
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 of rice flour the second time and it was the same taste. I also add a pinch of baking powder to the mix. I don’t think the feta cheese adds much inside the pancake but crumbled on top with tomatoes and cucumbers it’s really good. Also tried frying it in EVOO, ghee and nothing (in a nonstick pan) and found it cooks most evenly browned in the nonstick pan with no oil. This is going to be a staple for me as a double batch makes 18 x 5 inch pancakes which make for an easy, healthy breakfast or even lunch or dinner with salad. Read More
Helpful
(1)
Soup Loving Nicole
Allstar
Rating: 4 stars
12/31/2016
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. Read More
Helpful
(1)
Retinol13
Rating: 4 stars
05/06/2017
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 indian take on the classic latke with sour cream Read More
Helpful
(1)
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Nui Marsh
Rating: 5 stars
06/21/2017
Excellent only thing I would do different is one cup feta and two jalapeños. Read More
rooth
Rating: 4 stars
01/18/2018
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 all purpose flour and white whole wheat flour for the 2flours respectively. One of mine was a little under cooked and the texture wasn t as good as the ones fully cooked. Read More
Allison Sachs
Rating: 4 stars
05/30/2017
I replaced the chickpea flour with as much rice flour. I cooked them in a stainless steel pan with vegetable oil. FYI If you don't cook them long enough they tend to fall apart when you move them. These were so tasty and the texture is great if you cook them well. I plan on making them with friends in the future. They're especially good with plain yogurt or sour cream on top (yogurt is better as it didn't overpower the taste but sour cream will do in a pinch). Read More
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Brookexox
Rating: 5 stars
05/14/2018
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. Read More
renniemack
Rating: 4 stars
10/02/2018
I love Indian cooking and I believe an Indian cheese Paneer would be preferable to feta in this recipe. Read More
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