Think of this as the love child between a zucchini fritter and a pakora. Pakoras are an Indian vegetable fritter made from gram, or chickpea flour. They’re served at almost every Indian party, typically filled with veggies like onions, potatoes, cauliflower, greens, or even paneer (Indian cheese). Usually they’re served with coriander chutney, but I thought a cooling yogurt sauce would be perfect with these, kind of like Indian raita.
These are crispy on the outside and tender on the inside, with a tiny kick from the green chili. Whether you eat these with a cup of chai or a glass of wine (I recommend a dry Riesling or Viognier), they make the perfect evening snack.
Ingredients – fritters
- 4 cups shredded zucchini (about 4 zucchini)
- 2/3 cup besan, or gram flour
- 2 tablespoons rice flour
- 1 teaspoon ginger powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 3 teaspoons fine sea salt
- 4 tablespoons Just egg
- 1 teaspoon black pepper
- 2 green chilis, finely chopped
- Oil for frying
Ingredients – dipping sauce
- 1/2 cup Greek yogurt
- 4 mint leaves, finely chopped
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon juice
- Place zucchini in a large colander over a bowl. Sprinkle 2 teaspoons salt and mix in gently. Let sit for 10 minutes.
- Aggressively squeeze all excess water out of zucchini.
- In a medium mixing bowl, add besan, rice flour, remaining salt, pepper, ginger, cumin, and coriander powder. Stir until well mixed. Add drained zucchini and Just egg and stir until a batter forms.
- Heat 2-3 tablespoons of oil in a frying pan over medium heat. Note: You just need enough to coat the bottom of your pan. Test oil by putting a small strip of zucchini in the batter and seeing if it sizzles. When it sizzles, the oil is ready.
- Scoop a heaped teaspoon of batter into your pan. Gently and carefully flatten it with the back of a spoon, so it’s about 1/4-1/2 inch thick. Fry for about 2 minutes on each side, then place on a paper towel-lined plate.
- While your fritters drain and cool, make your dipping sauce. Combine yogurt, lemon juice, salt, pepper, and mint leaves in a small bowl. Stir together, and serve with your zucchini fritters.