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Indian-Influenced Zucchini Onion Pepper Latkes


"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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39 m servings 106 cals
Original recipe yields 12 servings

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  1. Place zucchini in a colander. Cover with cheesecloth or paper towels and squeeze out as much moisture as possible.
  2. 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.
  3. 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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 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.

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...

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...