Zucchini and chickpea flour pancakes

I’ve got few home grown zucchini in Nová Baňa and 2 of them were white. It’s actually interesting because I have been trying to find white zucchini (so common in my native Odessa) for last 5 years of my life in Slovakia but all my attempts were unsuccessful. Nová Baňa managed to surprised my once again.
I cook a lot of dishes with zucchini, both green and white. It is nice, when it’s stewed with sour cream, chicken and dill or like a filling for a cake. Zucchini pancakes are nice dish for late summer morning. I used chickpea flour for this recipe, but you can substitute it with white all purpose flour.

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Chickpea flour tofu easy recipe

2 weeks has passed since my last post was published. Now try to guess, what I was looking for during all this time? Rhubarb is the answer. I haven’t found it yet and it’s a kind of culinary frustration as I was looking forward to cooking something with it so much (it’s hard to believe but I’ve never tried  rhubarb yet). There is just no rhubarb in Bratislava, at least in all grocery stores where I usually do shopping and even farm market can‘t help this time. However, I don’t lose hope to bake my first Rhubarb cake.

So I will not write about Rhubarb in this post, but I will share Chickpea flour tofu recipe.

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Chickpea ravioli with potatoes, bryndza cheese and leek

Short intro: I love to visit Oriental food shop in Vysoká street in Bratislava, as it always inspires me to try something new. Last Friday, I was looking for a tahini for humus, but I found myself paying also for oyster sauce and chickpea flour (because why not, it’s gluten free with a lot of proteins). At first I had no idea how I would use this flour, but the decision was found quickly: I decided to cook chickpea ravioli with potatoes, bryndza cheese and leek.

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