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Thursday, December 29, 2016

Tea-Time Zucchini & Onion Fritters

Winter has outstretched its stay, here winter is much like summer, it has a variable temperament, its fickleness is its chief facet, although my favorite season. I have come to appreciate its turn, there is something charming in the redolence of air, the bareness of the trees, a crisp and tonic, cold morning with silvery sunlight and sometimes the gray tones of astringent winter marries well with the evening delights of warm slow-cooker soups or delicate fritters with a milky latte. Winter and rainy days naturally foster the hankering for fritters as they are crisp, healthy and unbelievely light, low calorie veggie delight for a tea time snack. I like adding different patterns of veggies and flavoring in fritters so that my hubby dearest happily tucks in veggies without persnickety about the insides.

I always wanted the recipe for these delicately flavored zucchini for winters, they are a departure from the traditional Indian ones that are usually spiced up, they’re very much my mama’s recipe, partly drawn and inspired from Italian version Pitticelle Cucuzze, partly because I favour the pure vegetarian side of the dish by dropping the idea of adding eggs! I have made the lighter version of zucchini and onion fritters, but you try to vary these by adding grated Parmesan cheese, sharp cheddar, bell pepper, peas, corn, favorite herbs and egg if you’re looking for more healthy points in your snack.  This simple snack bites or side dish is a great way to use zucchini, I have added more of onions for an extra crisy texture, but you can change the volume of zucchini and onions as per your likings. My husband raved about this and asked me to make it again tomorrow! This would be wonderful over grilled chicken or meat.

Egg-Free Zucchini & Onion Fritters

fritters recipe, onion fritters, zucchini fritters, pakoda recipe, pakora recipe by www.thehoggerz.com

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 2-3 persons

Ingredients
2 finely chopped onions, you can even use spring onions as its substitute
2 tablespoons grated zucchini, you can increase the volume of zucchini to ½ cup 
½ cup cooking oil
½ cup gram flour
½ teaspoon garlic paste
1 teaspoon red chili flakes
¼ teaspoon turmeric powder
½ teaspoon ground coriander seeds
½ teaspoon finely chopped cilantro
¼ teaspoon of baking soda
Salt to taste

Method:
  • In a bowl, place grated zucchini and add ½ teaspoon salt, leave it aside for 30 minutes. Later, put the salted zucchini into the dish towel and squeeze it by holding the end of the towel, squeezing is an important step so that the zucchini discards all its liquid turning the whole dish into crispy bites.
  • In a bowl, make a paste by adding ½ cup gram flour, ¼ teaspoon of baking soda, 1 teaspoon red chili flakes, ¼ teaspoon turmeric powder, ½ teaspoon ground coriander seeds and salt to taste. Make a smooth paste without any lumps by adding water.
  • Add finely chopped onions, grated zucchini, ½ teaspoon garlic paste and ½ teaspoon finely chopped cilantro. Adjust the spice and salt as needed.
  • In a frying pan, heat cooking oil on a medium flame, drop ¼ cupfuls of the zucchini and onion batter into the pan, flatten and fry them until golden brown from both the sides. Repeat with the remaining batter and add cooking oil as needed. Serve hot with your favorite dip. Enjoy!

2 comments:

  1. This looks yummy! Plus is vegan friendly. Great post thanks so much for sharing. I look forward to seeing more. Until next time stay Royal Jess

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    Replies
    1. Thanks for stopping by Jesseka, stay around for more quick and easy Veg recipes!

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