Vegetable pancakes ala “I Gusti Made”

Ingredients for 4 servings:

• 30 g carrot(s)
• 80 g zucchini
• 6 g salt
• 2 tsp sugar, fine
• 20 g onion(s), red, small
• 2 medium-sized garlic cloves
• 2 small chili peppers, green
• 20 g celery leaves
• 1 egg(s), size M
• 3 tbsp ricotta
• 1 tsp, levelled black pepper, freshly ground
• 1 tsp, leveled nutmeg, freshly grated
• 2 tsp oregano
• e.g. wheat flour type 405 or maizena
• e.g. chicken broth powder or salt
• n. B. Sunflower oil for frying
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

A spicy side dish for meat dishes and a great snack between meals. Recipe from Bali, Indonesia.

Wash the vegetables, peel the potatoes and carrot. Trim both ends of the zucchini. Coarsely grate the vegetables, season with salt and sugar. Mix thoroughly and let stand for 20 minutes. Then press out the water with a clean tea towel. Trim both ends of the onions and garlic cloves, peel them, and slice them crosswise. Slice the small green chilies crosswise into thin rings. Leave the seeds and discard the stalks. Chop the fresh celery leaves and weigh the frozen ingredients. Crack the egg into a medium bowl and whisk. Add all ingredients except the wheat flour to the vegetable mix and mix. Add enough wheat flour to form a pasty dough. Let stand for 10 minutes. Season lightly with chicken stock powder or salt. Heat a pan with plenty of sunflower oil. Over medium heat, use a large spoon to add the batter in batches to the pan and spread it out flat. Fry until golden brown on both sides. Drain on kitchen paper. Transfer to a serving dish and garnish as desired. Serve warm as a side dish or snack and enjoy.