Indian-Influenced Zucchini Onion Pepper Latkes

• 2 1/2 cups grated zucchini
• 1 1/3 cups finely chopped onions
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red bell pepper
• 1 jalapeno pepper, minced
• 3 eggs, lightly beaten
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• salt to taste
• 1/2 cup crumbled feta cheese
• 1/2 cup chickpea flour
• 1/2 cup chopped fresh cilantro
• 1/4 cup rice flour
• 3 tablespoons canola oil, or as needed

1. Place zucchini in a colander. Cover with cheesecloth or paper towels and squeeze out as much moisture as possible.
2. Transfer zucchini to a large bowl; mix in onions, green bell pepper, red bell pepper, and jalapeno pepper. Add eggs, cumin, coriander, and salt; mix well. Stir in feta cheese, chickpea flour, cilantro, and rice flour until batter is well blended and thick.
3. Heat 1 tablespoon oil in a skillet over medium heat. Drop pancake-sized scoops of batter into the skillet; cook until golden brown, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining oil and batter.

zucchini, onions, green bell pepper, red bell pepper, pepper, eggs, ground cumin, ground coriander, salt, feta cheese, chickpea flour, fresh cilantro, rice flour, canola oil

Taken from www.allrecipes.com/recipe/256454/indian-influenced-zucchini-onion-pepper-latkes/ (may not work)