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Crispy Zucchini Pakoda served on a brown plate
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5 from 11 votes

Zucchini Pakoda

Crispy Zucchini Pakoda are Indian style Zucchini Fritters which are crispy, healthy and easy to make. An awesome variation for regular Onion Pakoda.
Course Appetizer, Snack
Cuisine Indian
Keyword indian zucchini fritters, zucchini pakoda, zuchhini pakora
Diet Gluten-Free, Vegan
Method Stovetop
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 90kcal
Author Bhavana Patil

Ingredients

Instructions

  • Grate the zucchini with skin ,squeeze the excess water from zucchini.You can use this water for curries or soups.
  • In a large mixing bowl, add all ingredients except rice flour and besan and mix everything well gently.
    step to add shredded zucchini and spices collage
  • Zucchini would have released some more moisture. Furthermore, add besan, rice flour and mix well such that the mixture is stiff and not soggy.
  • 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.
    step to mix besan with squash collage
  • Keep the oil in a deep frying pan. Make sure the oil is hot for frying. Drop the mixture into oil in batches. Stir them occasionally.
  • Fry them till they are golden brown in color & crisp.
    step to deep fry fritters collage
  • Serve zucchini pakoda with masala tea and ketchup.
    zucchini pakodas on a plate and one pakoda split into half

Notes

Tips & Variations

  1. Do not let the zucchini pakora batter sit for a long time. Fry it right away as Zucchini oozes out a lot of water.
  2. Make sure to fry the pakoda on medium-high heat to get crispiness.
  3. If you don't have rice flour at home, replace it with the same amount of cornstarch or semolina (sooji), or you can totally skip it.
  4. Add extra 1-2 tablespoons of besan if the batter is soggy.
  5. You can replace cumin (jeera) seeds with ajwain (carrom seeds). It will give a nice taste and also helps to aid digestion.
  6. You can also add some onions, corn, and chopped spinach for variation.
  7. If you don't have chaat masala, then you can replace it with garam masala.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 90kcal | Carbohydrates: 16g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 375mg | Fiber: 4g | Sugar: 5g | Vitamin A: 234IU | Vitamin C: 23mg | Calcium: 27mg | Iron: 1mg