Zucchini Fritters with Lime Yogurt
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The key to this is to remove the water, so although you may have a county-fair- winner-sized zucchini, these contain too much water, so just stick with a solid, medium-sized zucchini.
We also use chickpea flour, also known as besan flour. This flour is not only gluten-free, but it has an amazing, natural tendency to get super crispy without absorbing much oil. You can purchase at any local health food store, Middle Eastern grocery store, or via this link here.
Feel free to double this delicious recipe! They are best served fresh and hot, but they could be made ahead of time and re-heating in a 400F oven, on a baking sheet lined with a cooling rack.
1 medium-sized zucchini
Salt, as needed
1/3 cup besan (chickpea) flour
1⁄4 tsp. baking powder
1⁄4 tsp. garam masala or curry powder
1⁄4 tsp. black pepper
2 tbsp. cold water
1 cup plain, whole milk yogurt
Juice & zest of 1 lime
Olive oil, as needed
- Julienne or grate zucchini.
- Place in a bowl and lightly salt.
- Set aside for a few minutes to draw water out of the zucchini.
- Mix together yogurt, lime zest, juice and a pinch of salt. Refrigerate until needed
- Squeeze out any water, and then gently toss with chickpea flour, baking powder, garam masala, pepper & water (start with 1 tbsp., adding more if necessary) until mixture holds together.
- In a preheated frying pan, add about 1⁄4 cup of olive oil.
- Drop zucchini mixture into the pan by the heaping tablespoon.
- Fry 3 minutes on one side, turn over, and cook a further 2 minutes on the other side, rotating your pan as you need to to evenly distribute the heat.
- Remove to a paper-towel lined plate or cooling rack, lightly salt and eat immediately with Lime Yogurt.
