Besan and Zucchini vegan frittataPosted in Food, Main Course, Side Dishes, Vegetables on August 21st, 2009 by monicajane
Besan Flour 1 cup (I put two cups but it was way too heavy…though tasty)
3 medium Zucchini grated in a food processor (or one huge one that got forgotten in your garden)
1 medium red onion grated in a food processor
1 tsp cayenne
1 tsp red chili flakes
1 tsp dry mustard
1 tsp cumin
1 tbls coriander
3 tbls pesto
1 tsp garlic powder
Olive oil to cook the batter in
Salt to taste
Mix all ingredients up. No liquid is necessary as the grated zucchini emit plenty to moisten the flour. I made the mistake of adding too much flour because there was so much water from the zucchini I thought it would need it, but the texture would have been much nicer with a lighter batter. This was an experiment so I had no idea how it would turn out.
I cooked it on medium heat for 20 minutes on both sides. I think that if you use the lesser amount of the besan flour it will require less time to cook.
The flavor was delightful, though the texture as stated above was a bit heavy.