If you are looking for ways to feed your picky kids some vegetables, this is a great option. I loaded these with Broccoli and a couple of Zucchini and other than a little bit of extra virgin olive oil, there was nothing unhealthy in them and they still tasted great. Fresh herbs and a couple of green chilies gave these veggie pancakes a bit of zing. The trick is to cook them on low to medium heat on an iron griddle and let the outside surface get crispy. The vegetables give the pancakes some crunch and lots of vitamins. At this time of the year when the farmers’ stalls in our area have some really fresh Zucchini and Broccoli, these pancakes are absolutely wonderful.
1. ¼ to 1/3 lbs of Broccoli
2. 2 medium sized fresh Zucchini
3. One large sized shallot
4. 3-4 cloves of garlic
5. 2 small green chilies or one large green chili
6. 1/3 cup all-purpose flour
7. Salt to taste
8. 3-4 sprigs of fresh oregano (or dried)
9. 3-4 sprigs of fresh mint
10. 3 tablespoons of Extra Virgin Olive Oil
11. 2-3 tablespoons of cold water.
9. Mix all the contents of the mixing bowl to make a thick batter.
10. Add a little bit of water if the batter looks too thick (the content of water is dependent upon the content of water in the Zucchini). Usually when a zucchini is grated it releases some water and then we don’t need to add a lot of water to make a thick and sticky batter.
11. Heat an iron skillet over low to medium heat and when the griddle is hot, add a little bit of olive oil to it and then place about 2 tablespoons of batter in a circular shape to make a pancake. Use the back of a large serving spoon to flatten the top of the pancake. Repeat this to make more pancakes. I usually make 3 or 4 at a time on a medium sized skillet. When one side looks browned and crispy flip the pancakes to let the second side get cooked.
12. You can serve the pancakes with either some spicy sweet and sour sauce or a yogurt sauce (made the yogurt sauce with Greek yogurt, chopped fresh mint leaves, 2 cloves of grated garlic, 1 tablespoon of sugar, a teaspoon of salt, and the juice of half a lemon). These could be eaten as a snack, or an appetizer or even a light meal by themselves.