Indian Influenced Zucchini Onion Pepper Latkes Food

INDIAN-INFLUENCED ZUCCHINI ONION PEPPER LATKES

Steps:

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

INDIAN-INFLUENCED ZUCCHINI ONION PEPPER LATKES

Steps:

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

INDIAN-INFLUENCED ZUCCHINI ONION PEPPER LATKES

Steps:

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

INDIAN-SPICED CHICKEN WITH BELL PEPPERS

Steps:

• Heat oil in a large non-stick skillet over medium-high heat. Add ginger and garlic. Stir for 30 seconds.
• Add all the bell peppers and onion and saute until golden, about 5 minutes.
• Add chicken and all the spices to skillet and sprinkle with salt and pepper. Saute until chicken is cooked through, about 4 minutes. Transfer to a bowl.
• Sprinkle with green onions. Garnish with lemon slices. Serve immediately.

INDIAN-INFLUENCED ZUCCHINI ONION PEPPER LATKES

Steps:

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