Baar Baar’s Payal Sharma Gives Us Her Special Recipe For Zucchini Corn Pancakes With Mint Tzatziki Sauce
Not competent enough to sit idle and stare as the…
After more than 10 years of operating successful concepts on Long Island, Payal Sharma headed to New York City. She opened Pranna in 2008, which was an extremely successful operation. Currently, she owns and operates Baar Baar, a modern Indian gastropub with delectable food and mouthwatering cocktails. Baar Baar has received tons of positive press and continues to break the barriers of Indian cuisine.
She shared with us a special recipe which she bets can solve your weekend snacks dilemma!
Zucchini Corn Pancakes
- 1 pound grated, zucchini
- 1 cup corn kernels, frozen or canned
- 1 cup small-diced bell peppers (all colors)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 2 tablespoon chopped parsley
- 2 small green chillies finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cups all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons chickpea flour
- 2 tablespoons olive oil
- Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheesecloth to drain the zucchini completely.
- In a large bowl, combine zucchini, corn, peppers, basil, oregano, garlic powder, chillies, and season with salt and pepper, to taste. Stir in all flours and cornmeal until well combined.
- Heat olive oil in a large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
- Serve immediately with the Mint Tzatziki Sauce.
Payal Sharma absolutely swears by this sauce with these pancakes. The hip-and-trendy mother of three who has spent the past five years following food blogs and monitoring trends, while building personal relationships throughout the city, has an innate understanding and appreciation for the hospitality industry which makes her a natural fit for the front of house – and the other side of the velvet rope. She is now in charge of the Events Department at her current restaurant, Baar Baar.
Mint Tzatziki Sauce
- 1 cucumber – English or seedless preferred
- 2 cups (16 oz) plain yogurt – strained or Greek-style
- 4 cloves garlic, minced
- 1/4 – 1/3 cup chopped mint leaves
- Grate the cucumber and put it in a strainer.
- Sprinkle a little salt over it and mix in.
- Let it drain for a while – at least 10 minutes – then squeeze it down to get as much juice out as possible.
- Mix with the yogurt, garlic, and chopped mint.
- Drizzle some olive oil over the top if desired.
Sharma also has a successful food blog on Instagram where she documents her travels, good eats, and cooking adventures. Check it out!
Not competent enough to sit idle and stare as the world goes by, Pallavi is optimistic to a fault and believes in building her world on her own rather than depending on others to make things right.