Zucchini is a summer squash. It has dark green skin and a white crisp flesh and a core of soft edible seeds. A favorite among low-carb dieters and anyone who wants to lose weight fast, Zucchini is high in water percentage, low in calories, carbohydrates and sugars, but high in essential nutrients like potassium and antioxidants like vitamin C and vitamin A.
Zucchini fritters or in my native language Zucchini ke Pakore or Zucchini bhajia turned out to be a scrumptious tea- time snack.
My encounter with zucchini for the first time!!
Around six years ago, I was in the States at my uncle’s place. We decided to go to Olive Garden for dinner. Being an introvert, which I was back then, I didn’t want to place my own order. I read something very uncanny on the menu card Zucchini fritters – zoo-chi-nai (let’s face it, I didn’t know how to pronounce Zucchini back then) and I was like okay, this looks weird but I am going to try this. We placed the order and after a while the waitress placed it on our table.
“Bhajia!?” I was awestruck, something that was mysterious to read turned out to be bhajia! I was not understanding how to react, without any further thoughts, I picked up one fritter and dunked it in my mouth, it tasted like cucumber with just salt. Nevertheless, it tasted good and I soon recovered the fact that both belong to the same family.
Since then, I’ve been wanting to make it at home. Here’s how I made it!
- Zucchini 1 no.
- Gram flour/ besan 1/2 cup
- Salt to taste
- Red chili powder 1 tsp
- Carrom seeds 1/4 tsp
- Water To make the batter
- Oil For deep frying
- Cut zucchini into rounds.
- To make the batter, in a bowl, mix flour, salt, red chili powder, carrom seeds and water. Make a semi – thick batter.
- Heat oil.
- Dip the zucchini slices in the batter and fry in hot oil until golden brown.
- Serve hot.