Crispy Zucchini Pakoda recipe is Indian style Zucchini Fritters that are crispy, healthy, and easy to make. An excellent variation for regular Onion Pakora. Serve this pakoda hot and enjoy with a cup of hot masala chai.
These Indian-style zucchini fritters can be deep-fried, baked, or air-fried. To make it crispy, make sure that you are not adding any extra water. Zucchini oozes out water. This water is enough to moisten the besan/chickpea flour.
Also, keep in mind not to make a thick batter like other pakoda recipes. Also, I have added some rice flour which helps to make it crispy.
Ingredients
- zucchini
- besan (chickpea flour)
- rice flour: for crispness
- ginger
- green chillies
- cumin (jeera) seeds
- turmeric powder
- chat masala powder
- coriander leaves
- oil
How to Make Zucchini Pakoda (Zucchini Fritters)
Grate the zucchini with skin, squeeze the excess water from the zucchini. You can use this water for curries or soups.
Add all ingredients except rice flour and besan in a large mixing bowl and mix everything well gently.
Zucchini would have released some more moisture. The zucchini water will help bind and bring all the ingredients together. If the batter is still thick, drizzle some water and mix again.
Furthermore, add besan, rice flour and mix well such that the mixture is stiff and not soggy. Do not add any extra water. The zucchini water will help bind and all the ingredients together.
Add extra 1-2 tablespoons of besan if the batter is soggy but also keep in mind not to make very thick pakoda batter.
Keep the oil in a deep frying pan. Make sure the oil is hot for frying. Drop the mixture in oil in batches. Stir them occasionally.
Fry them till golden brown color & crisp.
Serve Zucchini/Courgette pakoda recipe with masala tea and ketchup.
Tips & Variations
- Do not let the zucchini pakora batter sit for a long time. Fry it right away as Zucchini oozes out a lot of water.
- Make sure to fry the pakoda on medium-high heat to get crispiness.
- If you don't have rice flour at home, replace it with the same amount of cornflour or semolina (sooji) or you can totally skip it.
- Add extra 1-2 tablespoons of besan if the batter is soggy.
- You can replace jeera with ajwain to the pakoda’s. It will give a nice taste and also helps for digestion.
- You can also add some onions, corn, and chopped spinach for variation.
- If you don't have chaat masala, then you can replace it with garam masala too.
More Pakoda Recipes
More Indian Zucchini Recipes
Zucchini Pakoda
Ingredients
Measuring cup used 1 cup = 250ml
- 1 medium zucchini grated (about 1 cup)
- 3-4 tablespoons besan (chickpea flour)
- 1 tablespoon rice flour for crispness
- 1 teaspoon ginger grated
- 2 green chillies finely chopped
- ½ teaspoon cumin (jeera) seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon chat masala powder or garam masala
- 2 tablespoons coriander leaves
- salt to taste
- oil for frying
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.
- Zucchini would have released some more moisture.
- Furthermore, add besan, rice flour and mix well such that mixture is stiff and not soggy. Do not add any extra water. The water from zucchini will help to bind and all the ingredients together. Add extra 1-2 tablespoons of besan if required but also keep in mind not to make very thick pakoda batter.
- Keep the oil in deep frying pan.Make sure the oil hot for frying.Drop the mixture in oil in batches. Stir them occasionally.
- Fry them till golden brown colour & crisp.
- Serve zucchini pakoda with masala tea and ketchup.
Notes
Tips & Variations
- Do not let the pakoda batter sit for a long time. Fry it right away as Zucchini oozes out lot of water.
- Make sure to fry the pakoda on medium-high heat to get crispiness.
- If you dont have rice flour at home ,replace with same amount of corn flour or semolina(sooji) or you can totally skip it.
- Add extra 1-2 tablespoons of besan if the batter is soggy.
- You can replace jeera with ajwain to the pakoda’s. It will give a nice taste and also helps in digestion.
- You can also add some onions and chopped spinach for variation.
- If you dont have chaat masala ,then you can replace with garam masala too.
Nutrition
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Linda-Claire Steager says
This looks really good. I think I'll try it for lunch. Much better than plain old zucchini fritters.
bhavana says
Great to hear that Linda, hope your taste buds get super excited & crave for more & more ?
Sushma bharadwaj says
Very good and tasty recipe . Tried and every one liked it😊😁👍🏻
bhavana says
Thank you Sushma 🙂
bohofrann says
Delicious, and makes a nice change from onion bhaji !
Bhavana Patil says
Yes Absolutely, Thanks for sharing your Feedback
Debbie G says
Hi Bhavana:
Thank you for sharing your recipe. You had mentioned it could be air fried rather than deep fried. Can you just place the zucchini pagoda in an airfryer instead of the deep fryer for a healthier alternative? Thank you.
Bhavana Patil says
Hi Debbie, I personally have not tried in the air fryer, I am sure it will work well. Once I experiment, will let you know.