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My review
Indian-Influenced Zucchini Onion Pepper Latkes
Lisi
"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."
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Ingredients
39 m servings 106 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 106 calories; 6.5 g fat; 8.3 g carbohydrates; 4.1 g protein; 52 mg cholesterol; 105 mg sodium. Full nutrition
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Reviews
Read all reviews 6Most helpful
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12/30/2016
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.
5/14/2018
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.
1/18/2018
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 a...
6/21/2017
Excellent only thing I would do different is one cup feta and two jalapeños.
5/30/2017
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 t...