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.
Servings: 10 pakoras
- 10 zucchini blossoms
- ¾ cup besan (chickpea flower)
- ½ teaspoon cumin seeds
- ½ teaspoon ajwain seeds
- ½ teaspoon cayenne
- ½ teaspoon turmeric
- ¼ teaspoon baking soda
- Salt to taste
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.
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