I had a few lone farm-fresh zucchinis sitting in the fridge all by themselves from the food choice box we get every week from the farm. I had no idea of what dish to make using zucchini. I had cook’s block, if there is one. When that happens, I usually make some good ginger-cardamom chai (tea) and sit out on the balcony with my cookbooks and magazines. I browse through the various recipes and articles hoping a few recipes would trigger some ideas. As I was browsing through the Bon Appetit magazine, I hit upon multiple recipes containing Zucchini! I especially liked the Tender Zucchini Fritters with Green Goddess Dressing.
The recipe I have included is quite easy though it has been completely modified from the recipe from the magazine. The ingredients I used for the recipe is from the Spicy Vegetable Pakoda recipe. Another change I wanted was to not deep-fry the fritters but pan fry them. Also, I wanted a cool yogurt dip to go along with it. The recipe turned out quite well.
The zucchini fritters can be eaten with yogurt dip or a chutney.
Ingredients for Fritter:
4 zucchini, grated (approximately 2 cups)
4 tablespoon cilantro, finely chopped
1/2 cup onion, finely chopped
1 serrano green chili, finely chopped
(use 2 for slightly spicy fritters)
1/2 cup + 4 tablespoons chickpea flour (besan)
4 tablespoons corn flour
1 teaspoon cumin seeds, ground
2 teaspoon garam masala
1/4 teaspoon red chili powder
1 teaspoon turmeric powder
1/2 teaspoon baking powder
3/4 teaspoon salt
1/3 cup oil for frying
Ingredients for yogurt dip:
1 cup yogurt
2 teaspoon serrano green chili, finely chopped
4 tablespoons cilantro, finely chopped
4 tablespoon mint, finely chopped
1/4 teaspoon salt
1/4 teaspoon paprika
Directions for Fritters:
Coarsely grate the zucchini using a box grater or any other grater using the bigger holes. Add the grated zucchini to a bowl and sprinkle 1 teaspoon of coarse salt over the zucchini and toss them together. Let the zucchini stand for 30 minutes. Press on zucchini to release as much liquid as possible. Take a plate and add a few sheets of paper towel or kitchen towel. Empty the zucchini onto the paper towel or kitchen towel. If using paper towel, take a few more sheets and soak the excess moisture. If using kitchen towel, roll up to enclose and squeeze dry.
In a medium bowl, combine all the ingredients from cilantro to salt. Add the zucchini and stir to coat the zucchini evenly. Separate the batter into 6-8 balls.
Heat 1/3 cup oil in a heavy large skillet over medium heat until very hot about 2-3 minutes. Flatten the balls and place them in the hot oil. Fry them till they are golden brown on both sides, approximately 2-3 minutes on each side.
Directions for Yogurt dip:
Combine all the ingredients from yogurt to salt.
Enough for 4-6 people