Indian-Influenced Zucchini Onion Pepper Latkes Recipe

Indian-Influenced Zucchini Onion Pepper Latkes Recipe

  • 2 1/2 cups grated zucchini
  • 1 1/3 cups finely chopped onions
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper
  • 1 jalapeno pepper, minced
  • 3 eggs, lightly beaten
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • salt to taste
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chickpea flour
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup rice flour
  • 3 tablespoons canola oil, or as needed
  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.
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