Eating veggies is the best way to stay healthy and energetic during the day. With that frame of mind, I prepared my zucchini pancake recipe using a variety of herbs and aromatic spices. This dish can be an appetizer or a snack or side dish. It can be served with your favorite sauce.

Ingredients:

• 1 pound, 3 zucchinis, medium size, grated
• 1 cup carrots, grated
• 1/2 cup all-purpose flour
• 3 eggs, large size, beaten
• 1 teaspoon black pepper, crushed
• 1 cup feta cheese
• 1 teaspoon mango powder
• 1 teaspoon paprika powder
• 1 teaspoon baking powder
• 1 teaspoon onion powder
• ½ cup chives, thinly sliced
• 3-4 fresh green chili, small size
• ½ teaspoon salt
• 1 tablespoon roasted combination of spice powder (1 teaspoon of cumin seeds, 1 teaspoon raw coriander, and 2 teaspoons crushed red chili flakes; combine and roast on a low flame, then grind into a powdered form)
• 4 tablespoons cooking oil (for pan-frying the pancake)

Method:

In a large bowl, add the grated zucchini with salt. Set aside for 5 minutes. Then allow all the water to drain with the help of a kitchen cloth towel. Ensure all the water is drained out by squeezing hard. Zucchini will be left only half in volume after squeezing hard.

Use a large mixing bowl, add zucchini, carrots, eggs, all-purpose flour, baking powder, onion powder, mango powder, paprika powder, roasted combination of spices powder, and salt. Mix well. Then add feta cheese, black pepper, green chili, and chives, and mix well. Heat a large heavy pan over medium heat. Heat oil until it is shimmering. Then pan-fry a tablespoon of zucchini batter. While frying, flatten the pancake as required.  Keep frying until it turns golden brown. Repeat the same steps for the remaining batter to make more pancakes. Place the pancakes on a paper towel. Serve pancakes with your favorite sauce.