Zucchini Fritters Recipe – Indian Style Chickpea Flour Pakoras

Last Updated on 6 months ago by Neha Deshmukh

Zucchini Fritters Recipe – Indian Style Chickpea Flour Pakoras

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak more veggies into your meals. And honestly? These zucchini fritters are the perfect way to do it. They’re crispy, flavorful, and totally addictive. I first made these when my garden was overflowing with zucchini, and they’ve been a family favorite ever since! They’re basically Indian-spiced pakoras, but with a healthy dose of zucchini goodness. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average fritters. They’re packed with Indian flavors, super easy to make, and come together in under 30 minutes. Plus, they’re a fantastic way to use up that extra zucchini. Seriously, who doesn’t love a recipe that’s both delicious and practical? They’re perfect as a snack, appetizer, or even a light meal.

Ingredients

Here’s what you’ll need to make these amazing zucchini fritters:

• 1 Zucchini
• ¾ cup Chickpea flour (Besan)
• 1 tablespoon Rice flour
• 1 teaspoon Red chilli powder
• ½ teaspoon Black pepper
• ¼ teaspoon Asafoetida (Hing)
• ½ teaspoon Cumin seeds (roasted & powdered)
• 1 tablespoon Plain yogurt
• 1 pinch Cooking soda
• Salt to taste
• Oil for shallow frying

Ingredient Notes

Let’s talk ingredients for a sec! Using the right ones makes all the difference.

• Besan/Chickpea Flour: This is the star of the show! It gives these fritters their lovely texture and authentic Indian flavor. You can find it at most Indian grocery stores, or even in the international aisle of some supermarkets.
• Asafoetida/Hing: Don’t skip this! It adds a unique savory depth. A little goes a long way. If you’re not familiar with it, it has a pungent smell in the jar, but it mellows out beautifully when cooked.
• Spice Levels: Indian cooking is all about the spices! Feel free to adjust the red chilli powder to your liking. Some regions in India prefer a milder flavor, while others like it fiery hot. I usually stick to 1 teaspoon for a nice, gentle warmth.
• Zucchini: Any type of zucchini will work, but I find that medium-sized ones have the best texture.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and grate the zucchini using a large-hole grater or a julienne grater. You want it nicely shredded, but not mushy.
2. In a mixing bowl, combine the grated zucchini, chickpea flour, rice flour, red chilli powder, black pepper, asafoetida, cumin powder, yogurt, cooking soda, and salt.
3. Now, mix everything together really well. Don’t add any water! The moisture from the zucchini and the yogurt will be enough to create a thick batter.
4. Heat oil in a pan over medium heat. You want enough oil for shallow frying – about ½ inch deep.
5. Once the oil is hot, scoop about 1 tablespoon of batter per fritter and gently shape it into a little patty.
6. Carefully place the fritters into the hot oil and fry for about 1 minute per side, until they’re golden brown and crispy. Keep an eye on the heat – you don’t want them to burn!
7. Remove the fritters from the pan and drain them on paper towels. This helps get rid of any excess oil.
8. Serve hot with your favorite dipping sauce!

Expert Tips

• Don’t overmix the batter. A few lumps are okay! Overmixing can make the fritters tough.
• Make sure the oil is hot enough before adding the fritters. If it’s not hot enough, they’ll absorb too much oil.
• Fry in batches to avoid overcrowding the pan. This will ensure that the fritters cook evenly.

Variations

• My friend Priya adds finely chopped onion and green chilies to the batter for an extra kick. It’s delicious!
• For a different flavor profile, try adding a pinch of turmeric powder or garam masala.
• My kids love these with a little grated cheese mixed into the batter.

Vegan Adaptation

Want to make these vegan? It’s super easy! Simply substitute the yogurt with a plant-based yogurt alternative, like cashew or soy yogurt.

Gluten-Free Notes

This recipe is naturally gluten-free, as chickpea flour and rice flour are both gluten-free. Just double-check that your asafoetida doesn’t contain any hidden gluten ingredients.

Spice Level Adjustments

• Mild: Reduce the red chilli powder to ¼ teaspoon or omit it altogether.
• Medium: Stick to the 1 teaspoon of red chilli powder.
• Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.

Festival Adaptations

These fritters are a popular snack during Janmashtami, a Hindu festival celebrating the birth of Lord Krishna. They’re also perfect for enjoying during the monsoon season with a hot cup of chai!

Serving Suggestions

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

• Tomato chilli sauce
• Mint chutney
• Sweet tamarind chutney
• Plain yogurt

Storage Instructions

These fritters are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to restore their crispiness.

FAQs

What type of zucchini works best for these fritters?

Medium-sized zucchini are ideal. They have a good balance of moisture and texture.

Can I make the batter ahead of time?

You can, but the zucchini might release some liquid. If that happens, just add a little more chickpea flour to adjust the consistency.

How do I prevent the fritters from absorbing too much oil?

Make sure the oil is hot enough before adding the fritters, and don’t overcrowd the pan.

What is asafoetida (hing) and can I substitute it?

Asafoetida is a pungent spice that adds a unique savory flavor. If you can’t find it, you can try substituting it with a pinch of garlic powder or onion powder, but it won’t be quite the same.

Can I bake these fritters instead of frying them?

You can! Preheat your oven to 200°C (400°F) and bake the fritters on a baking sheet lined with parchment paper for about 20-25 minutes, flipping halfway through. They won’t be as crispy as fried fritters, but they’ll still be delicious.