Savory Zucchini and Potato Pancakes (Indian-Inspired)
30 minutes
1150 reads
About Savory Zucchini and Potato Pancakes (Indian-Inspired)
These delightful Savory Zucchini and Potato Pancakes offer a unique twist on traditional Indian-style pancakes. After much experimentation, I perfected this recipe, blending the subtle sweetness of zucchini with the heartiness of potato for a light yet satisfying flavor.The addition of fresh zucchini not only adds deliciousness but also provides a boost of healthy fiber. This versatile pancake is perfect for a wholesome breakfast, a quick and flavorful snack, or even a light dinner alongside your favorite tea or coffee.Prepare to impress your family and friends with this easy-to-make, delicious, and nutritious recipe! It’s sure to become a new favorite in your kitchen.
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Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
Vegetables
- 1 medium Zucchini grated
- 1 medium Potato boiled and grated
- 1 medium Onion finely chopped
- 2 Chili pepper finely chopped, green
- 1 tablespoon Coriander chopped (dhania), fresh
Spices & Seasoning
- 1 teaspoon Chili flakes
- 1 1/2 teaspoons Salt or to taste
Dry Ingredients
- 1 tablespoon Semolina also known as sooji
- 1 tablespoon All-purpose flour
Wet Ingredients
- 2 tablespoons Yogurt also known as curd, plain
Cooking Oil
- 2 tablespoons Oil vegetable or canola oil
Instructions
Preparation
- Grate the zucchini and sprinkle with 1/2 teaspoon of salt. Set aside for 10 minutes to draw out excess moisture. Then, squeeze out any remaining liquid.
Combining Ingredients
- Boil and grate the potato. In a large bowl, combine the grated zucchini, potato, chopped onion, green chilies, coriander, chili flakes, and remaining salt. Mix well.
Making the Batter
- Add the semolina, all-purpose flour, and yogurt to the vegetable mixture. Stir until a slightly sticky batter forms.
Cooking the Pancakes
- Heat 1 tablespoon of oil in a non-stick pan over medium heat. Take a small portion of the batter (about 1/4 cup), and gently flatten it into a small pancake in the hot pan.
Frying the Pancakes
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Add more oil as needed between batches.
Serving
- Serve the Savory Zucchini and Potato Pancakes hot with a cup of tea or coffee.
Recipe Notes
Expert Tips
- For extra flavor, add a pinch of garam masala or turmeric to the batter.
- Don't over-squeeze the zucchini; some moisture is needed for a tender pancake.
- Adjust the amount of chili flakes to your spice preference.
- These pancakes can be made ahead of time and reheated. Store leftovers in an airtight container in the refrigerator.
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Recipe Nutrition
Calories: 83kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mgFiber: 1gSugar: 1g
Meera Girdhar
Articles: 98
5 Comments
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Such a scrumptious dish! Thank you.
Such a great recipe! Can’t wait to try it.
This looks perfect! Thanks for posting.
I’m excited to try this recipe!
What a delicious idea! Thanks for sharing.