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Zucchini flower pakora
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5 from 2 votes

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 mins
Cook Time15 mins
Total Time30 mins
Course: Snack
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Zucchini Flower Pakora
Servings: 10 pakoras
Calories: 37kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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