Zucchini Besan Fritters Recipe – Easy Indian Snack with Ajwain

Last Updated on 2 months by Neha Deshmukh

Zucchini Besan Fritters Recipe – Easy Indian Snack with Ajwain

Hey everyone! If you’re anything like me, you’re always looking for a quick, tasty snack. And honestly, sometimes you just need something a little different, right? These Zucchini Besan Fritters are exactly that – a delightful little bite of Indian-inspired goodness that’s surprisingly easy to whip up. I first made these when I had a ton of zucchini from my garden, and they’ve been a family favorite ever since!

Why You’ll Love This Recipe

These fritters are seriously addictive. They’re crispy on the outside, soft on the inside, and packed with flavor thanks to the ajwain (carom seeds). Plus, they’re a fantastic way to sneak in some extra veggies! They’re perfect as an evening tea snack, a starter for a light meal, or even a fun addition to a party spread. And did I mention how quick they are? Ready in under 30 minutes!

Ingredients

Here’s what you’ll need to make these delicious Zucchini Besan Fritters:

• 350 grams Zucchini
• 1.5 cups Besan (Chickpea Flour)
• 1 cup finely chopped onions
• 1 teaspoon chili flakes (adjust to your spice preference!)
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Ajwain (Carom Seeds)
• 0.5 cup Water (plus more if needed)
• Salt to taste
• 3 tablespoons Extra Virgin Olive Oil (or any cooking oil you prefer)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Zucchini: Choosing the Best Variety

Smaller to medium-sized zucchinis are best. They have fewer seeds and a more delicate flavor. I prefer the dark green ones, but any variety will work!

Besan (Chickpea Flour): The Heart of the Fritter

Besan is what gives these fritters their lovely texture and slightly nutty flavor. Make sure yours is fresh – it should smell pleasant and not at all musty.

Ajwain (Carom Seeds): A Unique Flavor Profile

Don’t skip the ajwain! These tiny seeds have a unique, slightly peppery and thyme-like flavor that really elevates the fritters. It also aids in digestion, which is a bonus! You can usually find it in Indian grocery stores.

Olive Oil: A Healthier Frying Option

I like using olive oil for a slightly healthier twist, but any cooking oil with a high smoke point will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate your zucchini. I like to use the coarse side of a box grater. Don’t worry about squeezing out the excess water – we want a little moisture in there!
2. In a mixing bowl, combine the grated zucchini, besan, and finely chopped onions.
3. Now, add the chili flakes, turmeric powder, ajwain, and salt. Give everything a good mix – but don’t add any water yet. We want to coat the zucchini and onions with the flour first.
4. Gradually add the water, a little at a time, mixing as you go. You’re looking for a thick, cohesive batter that’s not too runny. It should hold its shape when you scoop it up.
5. Heat the olive oil in a non-stick pan over medium heat. Make sure the oil is nice and hot before you start adding the fritters.
6. Scoop portions of the batter (about 2-3 tablespoons) onto the hot pan, gently shaping them into thick pancakes. Don’t overcrowd the pan!
7. Cook each fritter for 3-4 minutes per side, until golden brown and crispy.
8. Repeat the cooking process, adding more oil as needed, until all the batter is used up.
9. Serve warm with your favorite dips!

Expert Tips

• Don’t overmix the batter! A little lumpy is okay. Overmixing can develop the gluten in the besan, making the fritters tough.
• Make sure the oil is hot enough before adding the batter. This will help the fritters get crispy.
• If the fritters are browning too quickly, reduce the heat.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: Besan (chickpea flour) is naturally gluten-free, making these fritters a great option for those with gluten sensitivities.
• Spice Level Adjustment: Feel free to adjust the amount of chili flakes to your liking. My kids prefer a milder version, so I often leave them out altogether.
• Festival Adaptation (Janmashtami/Navratri): These are fantastic during fasting periods like Janmashtami and Navratri, as besan is often allowed!

Serving Suggestions

These fritters are amazing on their own, but they’re even better with a dipping sauce! I love serving them with:

• Tzatziki (yogurt dip)
• Mint-coriander chutney
• Sweet tamarind chutney
• A simple yogurt dip with a sprinkle of cumin

Storage Instructions

Leftover fritters can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to restore their crispiness. They can also be frozen for longer storage – just make sure they’re completely cooled before freezing.

FAQs

What is the best way to grate zucchini for fritters?

I recommend using the coarse side of a box grater. It gives the fritters a nice texture.

Can I make the batter ahead of time?

You can, but the fritters will be best if you cook them immediately. If you do make the batter ahead, store it in the refrigerator and give it a good stir before using.

What other flours can I use instead of besan?

While besan is traditional, you could experiment with rice flour or a gluten-free all-purpose blend. The texture will be slightly different, though.

How can I make these fritters less oily?

Use a good quality non-stick pan and don’t overcrowd it. You can also try baking them in the oven at 180°C (350°F) for about 20-25 minutes, flipping halfway through.

What is Ajwain and where can I find it?

Ajwain (carom seeds) are small, oval-shaped seeds with a unique flavor. You can find them in most Indian grocery stores or online.

Enjoy these Zucchini Besan Fritters! I hope they become a favorite in your kitchen too. Let me know in the comments how they turn out for you!