Preheat oven to 200°F. Place two nonstick baking sheets in oven.
In small saucepan, bring salted water to boil. Add peas and cook,
uncovered, until heated through, about 2 to 3 minutes. Drain, then
rinse in colander under cool, running water. Set aside in colander
to drain completely.
Using box grater or food processor˛ fitted with grating disc,
coarsely grate onion, potatoes, carrot and zucchini and place in
colander set in sink, setting aside to drain.
In large mixing bowl, lightly beat eggs. Whisk in flour, coriander,
turmeric, and cumin. Mix in ginger, cilantro, and peas.
Press potatoes and onion to extract as much liquid as possible,
then add to bowl. Season mixture with salt and freshly ground
black pepper. Using wooden spoon or hands, mix well, but do not
overwork.
In heavy-bottomed, 12-inch non-stickł skillet over moderately
high heat, heat 1-2 tablespoons oil (I used an extra-virgin olive oil
spray I’d found to lightly coat the pan); until hot but not smoking.
Drop 4 scant 1/4-cup portions of potato mixture into pan and
flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown (the color really counts on
this; the darker you let it go, the more the pancake holds together
– this goes for both sides.), 4 to 5 minutes, then turn over and fry
until golden-brown and crisp, an additional 4 to 5 minutes.
Transfer to paper towels to drain; season immediately with salt
and pepper. Keep warm on baking sheets in oven while making
remaining pancakes.
Using paper towels, carefully wipe out pan. And 1 tablespoon oil to
the pan and fry 4 more pancakes. Repeat with remaining batter,
wiping out pan and adding 1 to 2 tablespoons oil before each
batch.
Serve pancakes hot with Curry-Lime Yogurt.
Originally Submitted
1/13/2013
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