These easy savory pancaked loaded with zucchini and dill are a summertime favorite. They're a delicious way to use up an abundance of zucchini. These zucchini pancakes are seasoned with dill and scallions and makes a great alternative for regular pancakes for breakfast or side dish for dinner or a light lunch. They can even be easily adapted to fit whatever you're looking for!
🍽 S E R V I N G S
2 People
⏰ T I M E
prep time - 10 minutes
cook time - 20-25 minutes
total time - 30-35 minutes
INGREDIENTS
🌱 FOR PANCAKES
1 cup grated zucchini
1/2 cup dill, chopped
1/4 cup scallions, chopped
1/2 cup chickpea flour
1/4 cup rice flour
2 cloves garlic, minced
1 tsp cumin seeds
1 tsp carom seeds
1 tsp paprika
1 tsp lemon juice
1 pinch baking soda
1/4 tsp black pepper
Salt to taste
1/2 cup water
2 tbsp olive oil
🌱 FOR AIOLI
3 tbsp vegan mayonnaise (I used Hellmann's vegan mayonnaise )
1 tsp mustard sauce
2 tbsp dill, chopped
1 tsp lemon juice
1 tsp lemon zest
Salt & pepper to taste
WORKING THE MAGIC
🌱 FOR AIOLI
Combine all the ingredients in a small mixing bowl and whisk until smooth.. If aïoli is too thick, whisk in few drops of water to it. Cover it and chill in refrigerator, until ready to use..
🌱 FOR PANCAKES
In a large mixing bowl, combine grated zucchini, chopped dill, chopped scallions, chickpea flour, rice flour, minced garlic, cumin seeds, carom seeds, paprika powder, black pepper, lemon juice, baking soda, salt to taste and water and mix well to make a smooth batter.
Heat oil in a pan over medium high heat. Scoop approximately 1/4 cup of batter for each pancake, spread out gently into a round shape with the back of ladle or measuring cup.
When the underside is golden, flip with a spatula and cook until golden.
Continue to fry the pancakes until all the batter is used.
Serve hot with chilled aioli.
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