Fried Zucchini Pancakes Recipe

Ingredients

• 2 cups (500 ml) unpeeled, grated zucchini
• salt
• 1 teaspoon (5 ml) chopped jalapeno ( you can use fresh or canned)
• 2 teaspoons (10 ml) finely minced onion
• 1 large clove garlic, peeled and finely minced
• 1/2 teaspoon (3 ml) mild curry powder
• 2 teaspoons (10 ml) olive oil
• 1/2 teaspoon (3 ml) baking powder
• 2/3 cup (160 ml) whole-wheat flour
• 1 tablespoon (15 ml) canola oil

Instructions

Place grated zucchini in a large bowl and sprinkle lightly with salt. Place seasoned vegetables in a colander to drain for about 20 minutes, then press gently to extract excess water. Transfer drained zucchini to a medium bowl.

Stir in chopped jalapeno, onion, garlic, curry powder, and olive oil. Add the baking powder and flour. Mix well.

Dust your hands with flour, then scoop up some zucchini mixture. Shape it into a small round, then flatten it and place it on a dish.

In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add zucchini pancakes and fry for about 1 minute on each side. Reduce the heat to low and continue cooking, turning once, for a further 15 minutes.

Remove fried pancakes from the skillet and transfer to a serving plate. Serve hot.