Vegetable pancakes with curry sauce
Description
The recipe won't take much time. Vegetable pancakes with spices and creamy curry sauce are incredibly light and delicious.
Instructions
- 1
Step 1
1. Preheat the oven to 95 degrees. Grease two baking sheets with oil. Peel the vegetables. In a small saucepan, bring salted water to a boil. Add peas and cook for about 2 to 3 minutes. Drain in a colander and rinse under cold running water. Let the liquid drain off. Grate onion, potato, carrot, and zucchini on a coarse grater. Place the grated vegetables in a colander and let them stand until the liquid drains. In a large bowl, lightly beat the eggs. Add flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas. Squeeze the excess liquid from the vegetables, then add them to the bowl with the flour mixture. Season the mixture with salt and ground black pepper. Using a wooden spoon or hands, mix thoroughly. Heat a large skillet with 1–2 tablespoons of oil. Spoon the batter onto the skillet, forming 4 pancakes, using about 1/4 cup of mixture for each. Flatten the pancakes with a spatula.
- 2
Step 2
2. Fry until golden brown, about 4-5 minutes, then flip and cook until golden brown and crispy on the other side, for 4 to 5 minutes. Transfer the pancakes onto paper towels to drain excess oil. Season with salt and pepper. Then place the pancakes on a baking sheet in the oven to keep warm.
- 3
Step 3
3. Thoroughly wipe the skillet with paper towels. Add 1 tablespoon of oil to the skillet and cook 4 more pancakes. Repeat with the remaining batter, wiping the skillet after each batch and adding 1-2 tablespoons of oil before each batch. Prepare the curry sauce. Mix all the ingredients together and serve the warm pancakes with the sauce.