Indian-Influenced Zucchini Onion Pepper Latkes

Thanks to the inspiration from two other AllRecipes recipes, I concocted this and it was a winner. It wasn't really spicy at all and the kids loved it. Excellent served with a dollop of sour cream.

• Preparation Time: 35 mins
• Cooking Time: 4 mins
• Total Time: 39 mins
• Calories: 106 Calories

Ingredients

• 2 ½ cups grated zucchini
• salt to taste
• 3 eggs, lightly beaten
• ½ cup crumbled feta cheese
• ½ teaspoon ground cumin
• ⅓ cup chopped green bell pepper
• ½ cup chopped fresh cilantro
• 1 jalapeno pepper, minced
• ½ teaspoon ground coriander
• ⅓ cup chopped red bell pepper
• 3 tablespoons canola oil, or as needed
• ½ cup chickpea flour
• ¼ cup rice flour
• 1 ⅓ cups finely chopped onions

Recipe Instructions

Step 1

Place zucchini in a colander. Cover with cheesecloth or paper towels and squeeze out as much moisture as possible.

Step 2

Transfer zucchini to a large bowl; mix in onions, green bell pepper, red bell pepper, and jalapeno pepper. Add eggs, cumin, coriander, and salt; mix well. Stir in feta cheese, chickpea flour, cilantro, and rice flour until batter is well blended and thick.

Step 3

Heat 1 tablespoon oil in a skillet over medium heat. Drop pancake-sized scoops of batter into the skillet; cook until golden brown, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining oil and batter.