Zucchini Carrot Pepper Latkes/Pancakes


  • 2 1/2 cups grated zucchini
  • 1 1/3 cups finely chopped onions
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper
  • 1 jalapeno pepper, minced
  • 3 eggs, lightly beaten
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 cups (packed) carrots, peeled and grated
  • salt to taste
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chickpea flour
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup rice flour
  • 3 tablespoons canola oil, or as needed


Shred the zucchini

Place the grated zucchini in a strainer with a bowl on the bottom and gently toss with salt. Let it sit for 10 minutes to allow the liquid to draw out of the zucchini.

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. Best served immediately with sour cream or plain Greek yogurt. Enjoy!