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Zucchini Pancakes with Mint Chutney

  • 3 cups shredded zucchini
  • 1 cup all-purpose white flour
  • 6 ounces Egg Beaters
  • 3 tablespoons dried onions
  • 1 teaspoon dried dill
  • 2 cups water
  • Salt to taste
Mint Chutney
  • 1 cup fresh mint leaves, washed and dried
  • 1 - 2 cloves garlic, peeled
  • 1- 2 fresh green chilies, seeds removed
  • 1 - 2 tablespoons yogurt
  • Salt

 
 

Method

Chutney:  Shred the mint leaves with the garlic and chilies, preferably in a food processor. Mix in the yogurt and add salt to taste.  This will yield one small bowl

Combine all pancake ingredients. If the batter is too thick, add more water by spoonfuls. Use a nonstick frying pan and/or a little vegetable oil spray on the surface of a regular pan. Heat and spray the frying pan with vegetable oil. Ladle several tablespoons per pancake onto the pan. When the edges of the pancakes turn brown,  they are ready to be flipped.  Cook on other side for just a minute or so. Serve with the Mint chutney in a bowl on the side.

Serves: 4 - 6

Contributor: D. Bestis

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