Zucchini Blossom Pakora
These Indian-style zucchini flower fritters are light and airy and a perfect use for that armload of zucchini flowers that you will inevitably be invaded with in your summer garden.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Snack
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 pakoras
Calories: 37kcal
Coarsely powder the cumin and ajwain seds.
Mix all ingredients except the flowers in a bowl. Add just enough water to make a thick paste.
Heat 2 inches of oil in a skillet to between 350 and 375 degrees.
Dip each zucchini flower in the batter to coat evenly, then drop in the hot oil. You can deep-fry several at a time, but make sure you don't crowd the skillet.
Fry on each side until golden brown and puffy.
Serve hot.
Calories: 37kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 33mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg