Crispy Zucchini Pakoda are Indian style Zucchini Fritters which are crispy, healthy and easy to make. An awesome variation for regular Onion Pakoda.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Appetizer, Snack
  • Cuisine: Indian

Ingredients

  • 1 medium zucchini (shredded, (about 1 cup))
  • 3-4 tablespoons besan (gram flour) ((or chickpea flour))
  • 1 tablespoon rice flour (for crispness)
  • 1 teaspoon ginger (grated)
  • 2 green chilies (finely chopped)
  • 1/2 teaspoon cumin (jeera) seeds
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala ((or chaat masala))
  • 2 tablespoons coriander leaves
  • salt (to taste)
  • oil (for frying)
  • 1 pinch chaat masala (to sprinkle)

Method

  1. Grate the zucchini along with its skin, then squeeze out any excess water from it. This water can be used in curries or soups for added flavor. You'll get approximately 1 cup of shredded zucchini from 1 medium-sized zucchini.
  2. Add all ingredients except rice flour and besan to a large mixing bowl. Mix everything well gently.
  3. The zucchini would have released some more moisture. Furthermore, add besan and rice flour to the mixture and mix well until it reaches a stiff consistency. Be careful not to make the batter too runny. Note: Do not add any extra water. The moisture from the zucchini will help bind all the ingredients together. If the batter is still thick, drizzle some water and mix again. If the batter is too runny, add an extra one to two tablespoons of besan (or chickpea flour), to thicken it slightly.
  4. Do not add any extra water. The moisture from the zucchini will help bind all the ingredients together. If the batter is still thick, drizzle some water and mix again. Note: Add extra 1-2 tablespoons of besan if the batter is soggy but also keep in mind not to make very thick pakoda batter.
  5. Heat oil in a deep frying pan or kadai over medium heat. Once the oil is hot, take small portions of the zucchini batter using your fingers or a spoon and carefully drop them into the hot oil.
  6. Fry them till they are golden brown in color and crisp, stirring occasionally to ensure even cooking. Once done, remove the fried pakoras using a slotted spoon and drain excess oil on a paper towel-lined plate.
  7. Serve Zucchini (Courgette) pakoda with ketchup and masala tea.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.