Zucchini Latkes

So, had some zucchini kicking around the other day and needed to find something to do with it. Hhhhmmmm, got me thinking Zucchini Pancakes, or otherwise known as Zucchini Latkes or even Fritters.

I stopped by an Indian Grocer I found near my work and picked up some chick pea flour, which I thought would be the perfect combo for the latkes, and I was right! Fyi, I also found out later that the local Bulk Barn now carries chick pea flour as well, it really is amazing to realize how things have changed just over the past 3 or 4 years and how easily accessible so many healthier alternatives are. Just be sure when purchasing items from a bulk bin that the turnover is high, you want a fresh product, if you are unsure then you are better to purchase it in a sealed container.

Chick pea flour is ground up chick peas, really, its that simple. Other names for it are Garbanzo Bean Flour or Gram Flour. Chick peas are very versatile and are common in many Middle Eastern and Indian dishes. They provide a good source of fibre, protein, folic acid and manganese, also such minerals as iron, magnesium, copper and zinc.

Zucchini, which is a summer squash has a 95% water content, not nearly as nutrient dense as winter squash. They are low in calories and provide good amounts of potassium, carotenes and vitamin C. Zucchini can be grated and added to muffin and bread recipes (just be sure to decrease the amount of liquid in your recipe). I have used them to make zucchini bread (much like a banana bread) and in brownies as well.

So, I am not a photographer, my picture is not the best, however I thought these turned out great, taste wise just maybe not presentation wise. The youngest would not eat them, however it was not a big surprise, the teenager on the other hand ate them up.

Zucchini Latkes (approximate recipe)
4 cups grated zucchini
1 small diced onion
1/2 tsp cayenne pepper
sea salt and pepper to taste
3/4 cup chick pea flour

Mix all together, heat some coconut oil (or olive oil or grapeseed oil or even butter) in a pan and drop by 1/4 cup onto the pan, flatten with a spatula, heat approximately 5 minutes per side. Serve with sour cream.

You can adjust the seasonings on this, maybe add some garam masala, grated carrot would also be a nice colourful addition. No eggs are required, the liquid from the grated zucchini should suffice, however if you find the batter is dry simply add a small amount of water (I never have, however maybe you will need to).

Enjoy!