These crispy zucchini fritters make a wonderful starter or as a tea time snack and they are so delicious. This is a healthier version of fritter as there is no cornflour or all-purpose flour in this recipe. Also, this is an eggless fritter.
Instead of cornflour and all-purpose flour, I have added Bengal gram flour for binding the zucchini and rice flour to get the crispy outer texture. squeeze the excess water from the zucchini. Discard the squeezed water or else you will end up in adding two much Bengal gram flour. You can add any veggies of your choice. You can even add corn (either fresh or frozen one). You can replace chili flakes with chili powder. Cook fritters in the medium-low flame only.
Serve hot with any dip of your choice. I have served it with coriander curd dip. This is very easy to prepare. Add a handful of coriander, mint leaves(half of the amount of coriander,) 2 green chili, 2 garlic pods, 1/2 inch ginger, 1/2 tsp roasted cumin seeds into a blender and blend it to a smooth paste by adding little water. Now mix this paste with the thick curd and adjust salt. Coriander’s curd dip is ready.
You can even serve it with tomato ketchup or mayonnaise.
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Now let us see how to prepare the recipe of zucchini fritters.
- 1 big Zucchini grated
- 2 tbsp Carrot grated
- 1/2 Onion finely chopped
- 1/2 tsp Pepper powder
- 1/2 tsp Chili Flakes
- 1/2 tsp Cumin seeds/Jeera
- 1/2 Cup Bengal gram flour/Kadalai Maavu/Besan
- 2 tbsp Rice flour
- salt to taste
- oil to drizzle
- Wash and pat it dry the Zucchini. Cut the head and tail of the Zucchini. Grate it and place it in a bowl for 15 mins.
- After 15 mins, squeeze the excess water from the zucchini. Discard the squeezed water.
- Now add onion, carrot, pepper powder, chili flakes, cumin seeds, Bengal gram flour, rice flour, salt, and mix all thoroughly.
- I did not add any excess water. Water in the onion and zucchini was enough to bind the dough. The dough should be idli batter consistency.
- Now heat a pan and add a tbsp of oil. Scoop a spoon full of batter and place it on the hot tawa. Spread it gently as a thin layer. Let it cook on medium-low flame for 1 min. Then flip it to the other side and let it cook for 1 min.
- Now again flip to the first side and cook until it turns crispy and golden brown. Once done, flip it to the other side and again cook until it turns crispy and golden brown.
- Once both sides turn golden brown, remove the fritter and serve hot with any dip of your choice. I served it with coriander curd chutney.
- squeeze the excess water from the zucchini. Discard the squeezed water or else you will end up in adding two much Bengal gram flour.
- You can add any veggies of your choice. You can even add corn.
- You can replace chili flakes with chili powder.
- Cook fritters in the medium-low flame only.
Crispy Zucchini Fritters are ready to relish.
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