I love zucchini mainly because of the fact that it is low in calorie content and hence eating it in spadesful does not add to my guilty quotient. Usually 6-8 inches long zucchinis are most flavorful. So be little careful while choosing the zucchinis. Avoid the large ones because they tend to be bitter in taste.
These zucchini pancakes are my favourite. The good thing about these pancakes is they can be prepared at any time in a jiffy with a variety of ingredients put together. If guests drop in your home, unannounced and you rack your brain over what food to be served, these pancakes come to your rescue. The preparation is dead easy and the vegetables are flexible. Most importantly, they are delectable in taste, fulfilling and healthy and guests just love them.
Ingredients: (make 6-8 pancakes) Cooking time: 20 minutes
ü 1 zucchini (unpeeled and julienned)
ü 1 small onion, julienned (optional)
ü 3 eggs
ü 1 carrot (grated)
ü 2-3 green chillies (finely chopped)
ü 1 cup all-purpose flour
ü 2 heaped tbsp shredded mozzarella cheese
ü Black pepper to taste
ü 1 tsp paprika
ü Salt to taste
ü White oil for frying
1) In a mixing bowl, whip the eggs using a hand blender. Add zucchini, onion, carrots and green chillies. Add the flour and 1 cup of water. Stir the mixture to smooth consistency. Season with salt, paprika and black pepper. Add cheese. Stir again to combine the ingredients nicely.
2) Heat 1 tsp of oil in a non-stick skillet. Pour a ladleful of batter spreading it evenly around the edges with the back of the ladle.
3) Roast the pancake on medium heat for 3 minutes. Flip it over and roast the other side in similar fashion.
4) Serve hot with any favourite chutney of yours. I had it with green chutney.
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