Savory Vegetable Pancakes
1 large Imperfect zucchini
6-8 medium Imperfect carrots, peeled
1 Imperfect potato
1 bunch green onions (or 1 Imperfect yellow onion)
3 cloves garlic
1/2 bunch fresh parsley
1 recipe pancake batter
Grate the zucchini, carrots and potato using the large holes on a box grater. Thinly slice the onions, mince the garlic, and roughly chop parsley.
Prepare one recipe of your favorite homemade or store-bought pancake mix, butuse 1/4 cup less liquid than called for; the zucchini will add a great deal of liquid to the mix. Fold the vegetables into the prepared pancake batter.
Warm a skillet over medium-high heat and brush it gently with olive oil. Use a 1/3 measuring cup to scoop the batter onto the warmed skillet. Cook 3 to 4 minutes, until the outer edges have set, then flip. Cook an additional 2 to 3 minutes and remove from heat.
Sprinkle the pancakes liberally with salt and allow to cool slightly before serving. Serve with butter, sour cream, or even a savory jam or chutney.
Roopam's tip: This would definitely be the opportunity to use any leftover dosa/idly batter (rice based) and create a thicker version of the South Indian classic Uttapam. In this case, throw in the trifecta of Indian spices (ground coriander, ground turmeric, red chili pepper) and serve with a coconut chutney. Additionally, a simple chickpea flour (besan) batter (mixed with water) would also be a nice gluten-free option.
1 tablespoon crushed red pepper
flakes or 1 small red chili
1/2 teaspoon ground cumin
3/4 cup walnuts, toasted
1/4 cup whole-grain bread crumbs (2/3 cup rolled oats to make gluten free)
1/4 cup extra-virgin olive oil
, plus more to serve
2 tablespoons pomegranate molasses (see previous newsletter)
1/4 cup tomato paste
2 to 3 roasted Imperfect red peppers
1/2 to 1 cup warm water
1/2 teaspoon fine-grain sea salt