These zucchini blossom pakoras 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.
These zucchini flower pakoras were a brainwave that has since brought us nothing but great joy and perfect eats.
Faced with so many lovely flowers from the four zucchini plants in my vegetable garden this week, I pondered what to do with them.
Using a pakora batter to fry them up seemed like a great way to go.
I love anything deep-fried, but these pakoras were a joyful surprise. They cooked up light, fluffy and simply delicious-- a perfect teatime snack for a Sunday afternoon.
I served these with a coconut chutney.
Zucchini Blossom Pakora
- 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.
- Serve hot.