The secret to making delicious squash pancakes is chickpea flour. Chickpea flour is made from chickpeas, chickpeas that have a nutty flavor. You can buy it ready-made. If it suddenly does not appear on the counter, you can use pea flour. But don't overdo it with pea flour - it tastes bitter. When using pea flour, mix it with wheat, preferably whole wheat flour, in a one-to-one ratio.
It is necessary
- - chickpea flour - 2 tbsp.
- - zucchini - 2 pcs.
- - tomatoes - 2 pcs.
- - Bulgarian pepper - 1 pc.
- - greens: parsley, dill, cilantro to taste
- - spices: asafoetida, black pepper, coriander
- - unrefined sunflower oil - 1 tbsp. the spoon
Instructions
Step 1
Prepare your vegetables. Wash the zucchini, tomatoes, peppers, and herbs. Grate the zucchini on a fine grater. If the zucchini is young and the skin is soft, you do not need to peel it. Cut the bell pepper as small as possible. Cut the tomatoes into small cubes. Chop the herbs.
Step 2
Combine all ingredients in a bowl. Gradually adding chickpea flour, knead the dough. Flour should not be too much, it is needed to glue the ingredients. Chickpea flour will give the pancakes an unusual bright taste. The dough will turn out to be heterogeneous, but the pancakes will only benefit from this. Tomatoes will taste and add an unusual sourness. The dough should not be thick, otherwise the taste of vegetables will not be so rich.
Step 3
Add spices to the dough, salt. Heat vegetable oil in a skillet. It is better to use unrefined sunflower oil, it is healthier than refined one. Spoon the dough into small pancakes.
Step 4
Fry the pancakes on both sides until golden brown. Serve hot or warm. They can be eaten as a separate dish. Such pancakes with buckwheat or barley porridge are delicious.
