INDIAN-INFLUENCED ZUCCHINI ONION PEPPER LATKES

Indian-Influenced Zucchini Onion Pepper Latkes image

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.

Provided by Lisi

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 39m

Yield 12

Number Of Ingredients 14

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Ingredients

2 ½ cups grated zucchini
1 ⅓ cups finely chopped onions
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 jalapeno pepper, minced
3 eggs, lightly beaten
½ teaspoon ground cumin
½ teaspoon ground coriander
salt to taste
½ cup crumbled feta cheese
½ cup chickpea flour
½ cup chopped fresh cilantro
¼ cup rice flour
3 tablespoons canola oil, or as needed

Steps:

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 : Calories 105.6 calories, Carbohydrate 8.3 g, Cholesterol 52.1 mg, Fat 6.5 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 104.6 mg, Sugar 2.2 g