WHAT IS IT: I love potato latkes more than any other Jewish food. It reminds me of spirited family gatherings, and my grandfather’s special ingredient (a.k.a. his knuckle shavings). In the spirit of Hanukkah, I decided to create “I can’t believe it’s not Latkes” with zucchini and chickpea flour. They are delicious, nutritious, and incredibly easy to make.
FLAVORS: Chickpea, egg, chili powder
PER SERVING: 180 calories, 20.9 carbs, 6.6 g protein
SERVES: 4; TIME: 15 min prep, 15 min cook
Makes 2 large pancakes, which make 2 main dish servings or 4 appetizer/side dish servings
- 3 medium zucchini, or about 4 cups shredded using a
- Some coriander or basil leaves (optional: adds flavor)
- 1 cup chickpea flour
- 1 tsp. salt
- 1/2 tsp. hot red chili powder
- Olive oil (or grapeseed oil) for cooking
- 2 egg whites
- A couple of table spoons of greek yogurt
- Puree 1 apple, and a pinch of cinnamon
Equipment needed: a non-stick frying pan
Finely shred the zucchini – I used a mandolin for this, but a food processor also works. Put all into a large bowl; add the salt, spices and the chickpea flour. Mix well – the moisture that comes out of the zucchini may be enough to turn this into a batter, but if not add a tiny bit of water, just so that it turns moist but not runny. The eggs help it stay together.
Heat up a small (8 inch / 20cm) non-stick frying pan over medium-high heat. Add some olive oil and spread around. Put in about half of the batter and spread around to form a circle. Cook for about 6 minutes, then turn and cook for another 6 minutes or so, until it’s cooked all the way through. (You can slice into the middle a bit to see if there’s any batter oozing still; if so, cook a bit more.) Repeat for the other half of the batter.
Cut into wedges, and serve hot or at room temperature.
Note: If you want a crispy outside, use more oil in the pan; if you want it soft (and less caloric) add less.
Inspired by Just Hungry’s recipe