Zucchini Pancakes


Summer is probably not the best time of year to be standing over a hot frying pan, but I had some zucchini in the garden that was in need of some eating. These zucchini pancakes were as easy to make as they were to eat.


  • 2 medium sized zucchini
  • 1 medium onion
  • 1 cup chickpea flour
  • 1 cup all purpose flour
  • salt
  • pepper
  • oil for frying
  • whatever random spices you think will taste good in here

I stuck the zucchini in the food processor to shred into thin strips, then lay them out in a colander on top of a large bowl and salted lightly.  While that was draining for 10 minutes, I also shredded some onion.  After 10 minutes, squeeze out any remaining liquid and reserve that liquid for later.  Mix with the onion.

In a separate bowl, mix the chickpea flour and all purpose flour together with a healthy pinch of salt, lots of black pepper, and whatever spices you find delicious. In my case, I put in garam masala and cayenne pepper.  Mix those dry ingredients together and then slowly pour in the reserved zucchini liquid till you get a rough pancake batter.

Mix this pancake batter together with the zucchini bit by bit. It’s mostly a preference thing, but I put just enough batter so that there’s still zucchini bits sticking out.  Some people like just a little bit of batter, enough to bind the shreds of zucchini.

Heat the about a 1/4″ oil in a cast iron skillet and once it’s hot, drop in a tablespoon-ful of the zucchini batter. Press down to flatten. Fry till the edges are golden, then flip to the other side and repeat.


I like eating this with yoghurt and unsweetened apple sauce to cut down on the heat of the frying and the slight heat from the cayenne pepper in the batter.

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