Zucchini Pakoda | Pakora | Indian Style Zucchini Fritters
Delicious deep-fried Indian style zucchini fritters are popularly known as zucchini pakoda or pakora. Enjoy your tea/coffee time with this simple and easy to make zucchini pakoda.
Finely chop the onions and we need about ¼ cup of chopped onions.
Steps
In the pan or kadai heat the oil for frying in medium flame. Meanwhile you can prepare the batter.
In a wide bowl, add the besan/chickpea flour, salt, red chili powder, rice flour, baking soda, fennel seeds, chopped onion, and grated zucchini. (Everything except water and oil)
Do not add water initially. Mix them well. The water from zucchini will help to bind and bring all the ingredients together. If you feel, the batter is still thick, drizzle some water and mix again.
Once the oil is hot, take small portion of the batter and slowly drop it in oil. In one batch I tried up to 4 small Pakoras.
Let them fry till they turn golden brown or until the oil bubble sound ceases.
Take them out and let it sit in the tissue paper to remove the excess oil.
Repeat the same with the remaining batter.
That’s it. Yummy pakodas are ready. I served this with ketchup. You can also serve this with coconut chutney.
Notes
Adjust the salt and spice according to your preference.
Make sure the oil is medium heat before frying. This ensures soft, crispy, and well-cooked pakodas.
Do not let the batter sit for a long time. Fry the pakoda right away as Zucchini oozes out a lot of water.
Also if you feel the batter is soggy, add more rice flour or chickpea flour. In that case, adjust the salt and spice.
Fennel seeds and baking soda are optional.
If you are adding water, just drizzle and mix the batter.
Other veggies can be added to prepare mixed vegetable pakoras.