Zucchini Medhu Pakoda

Authentic South Indian style pakodas but with a twist!! 

Zucchini medhu pakodas = Soft zucchini fritters

Its deep fried…along with spices, you know it’s gonna be good. 

Especially on a cool day. 

Yes, I’m totally one of those wierdos who shares a late summer zucchini recipe when the rest of the world has hopped onto the pumpkin train. 

But, this is soooo good. 

Mildly spiced, soft pakodas with crispy bits on the exterior!!!

Bonus : These are vegan and gluten free.





 

 

 

 




Skill level – Intermediate

Zucchini Medhu Pakoda

Ingredients:

2 cups coarsely grated zucchini, about 1 large

1/2 cup thinly sliced red onion

1/4 teaspoon salt

1/2 cup chickpea flour or besan, scooped and leveled

1/4 cup rice flour, scooped and leveled

1/4 teaspoon fennel seeds

1/4 teaspoon cayenne pepper powder

1/8 teaspoon turmeric powder

1 pinch asafoetida (optional)

1 healthy pinch baking soda

vegetable oil, for frying

Preparation:

1. Add zucchini, onion and salt into a medium bowl. Mix well with your fingertips, until well combined. Leave aside for 10 minutes.

2.In the mean time, pour vegetable oil into a medium or large pot, until it reaches about 1 1/2 inches in height and place over medium heat.  

3. Whisk together all remaining ingredients (both flours, fennel seeds, cayenne pepper, turmeric powder, asafoetida and baking soda) in a small bowl and set aside. 

4. When 10 minutes is done, add the whisked dry ingredients into the zucchini and stir well with a spoon until it gets wet, sticky and well combined. (It might look dry in the beginning. DO NOT be tempted to add any water. Continue to stir and the mixture will turn wet and sticky). 

5. When the oil gets moderately hot, add small amounts (about 1 tablespoon measure ) of batter using a spoon or your fingertips. (do not overcrowd, deep fry in 2 or 3 batches). Cook for about 4 minutes (stirring occasionally), until it gets golden (do not let it get darker). Drain on a paper towel lined plate.

6. Repeat process with remaining batter. 

Serve hot plain or with ketchup or with any chutney.

Makes about 20 small pakodas

Makes 3 servings, as appetizer or snack.


Notes:

1. The pakodas need to cook for about 4 minutes to get golden and crisp on the outside. If it browns too quickly, then reduce heat accordingly. 

2. Do not let them get brown. Golden color looks and tastes best. 

 

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10 Comments

  1. These little nuggets look insanely delicious! In looking over the ingredients list, I imagine the flavor must be just so robust and tasty. Bookmarking this one!

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