Cheesy Vegetable Pikelets

Recipe by
Total Time:
15-30 minutes
Serves:8
Rated 5 based on 100 votes
5
Difficulty: Medium

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Ingredients

  • 1 - small zucchini, coarsely grated
  • 1/2 tsp - Olive oil
  • 1 - small carrot, grated
  • 1/2 cup - Corn kernels, fresh or frozen
  • 1 cup - whole meal self-rising flour
  • 1/2 cup - self-rising flour
  • 1.25 cups - buttermilk
  • 1 - egg, lightly beaten
  • 1/2 cup - cheese, grated
  • To fry - Olive oil
  • Little - cooking spray

How to Make Cheesy Vegetable Pikelets

  • Using your hands, squeeze moisture from zucchini.
  • Heat oil in a large, non-stick frying pan over medium to high heat.
  • Add zucchini, carrot and corn.
  • Cook, stirring for 2 to 3 minutes, or until softened. Set aside.
  • Sift flours into a large bowl. Add husks to bowl.
  • Add buttermilk and egg. Whisk to combine.
  • Add zucchini mixture and cheese. Stir to combine.
  • Spray pan with oil. Heat over medium heat.
  • Using 1 heaped tablespoon per pikelet, cook 4 pikelets for 3 to 4 minutes or until bubbles appear on the surface. Turn.
  • Cook for 2 minutes or until cooked through.
  • Transfer to a plate.
  • Cover to keep warm.
  • Repeat to make the others.