Zucchini – Pakoras
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g zucchini, coarsely rated
- 1 onion (s), red, finely diced
- 1 teaspoon salt
- 0.5 teaspoon ½ coriander, ground
- 2 teaspoons cumin
- 1 clove garlic, finely diced
- 1 red pepper, pitted and finely diced
- 1 bunch coriander greens, finely chopped
- 200 g flour (chickpea flour, besan)
- 1 bottle vegetable oil for deep frying
Print Recipe
Pin Recipe Instructions
- Wash and grate the zucchini. Peel and finely dice the onion and clove of garlic. Core the peppers and dice them finely. Roast the cumin in a pan and then pound it in a mortar. Wash the coriander greens and then chop finely.
- Mix the grated zucchini with the onions, spices and herbs well and thicken with the chickpea flour. Caution: the zucchini give off more liquid the longer you mix them with the flour - therefore do not stir too long, otherwise the dough will be too runny! Season again and season according to taste.
- Heat the oil in a saucepan and fry the mixture in the hot oil, tablespoon at a time. You have to make sure that the balls do not brown too quickly, otherwise they will not be properly cooked inside. Test at the beginning and adjust the correct temperature of the oil. Degrease the pakoras on paper towels and serve warm or cold.
- In addition, different chutneys of your choice taste best.
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