4-Hour Body (Hacking)

Zucchini-Chickpea “Latkes”…Just in time for Hanukkah!

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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

Topping

To cook

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

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