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Cucumber Pancakes

This Recipe was contributed by a friend, an Indian woman. It is her mother’s recipe. Enjoy.  (I have made possible substitutions or additions in italics – Aimee.)



3 Fresh firm medium size cucumbers

Cream of rice or unbleached wheat flour, (enough to absorb moisture after grating and adding salt to taste to cucumber) about 1/3-1/2 c.

Chopped cilantro ¼ cup (or basil, optional)

Finely chopped jalapeno pepper or regular green pepper for milder version

Finely chopped scallion, garlic scape, or red onion, about 1/4 c.

1/2 tsp. curry powder (optional)

Cooking oil

Serves 4 (makes 6-8 medium Pancakes)

Grate cucumbers. Gently squeeze and pour off excess liquid. Add salt to taste. Mix in unbleached flour or cream of rice, until your mixture is a thick batter. Add cilantro or basil, scallion, scape or onion, and pepper.

In a large skillet preheat oil to coat the pan. Add a spoon of the cucumber mix to the pan. Gently pat the mixture to spread evenly about ¼ inch thickness. Cook on medium high heat. When it browns, flip and brown other side.  Serve immediately with Indian lemon or mango pickle, or yogurt sauce, fresh tomato salsa, mango chutney, etc.

This recipe is fun to make when cukes are abundant. Crispy on the outside and tender and juicy on the inside. Enjoy!


This entry is related to the following products. Click on any of them for more information.
Cucumber, Zucchini, Summer Squash, Basil, Cilantro,
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