These are so good. They are so good that it is worth having your home smell like fried food for the following two days. It's a small price to pay, really, for such deliciousness. That being said, my actual goal for shredding all this zucchini was to make my favorite chocolate zucchini bundt cake. But, I had plenty extra to make these for dinner (which is similar to what happened the last time I made these). I based these on a spinach and onion pakora recipe from the Dinner Club days, but actually made so many modifications I am going to post them here so I can look them up the next time I make these.
2 cups shredded zucchini
2 large onions cut into crescents
juice of one lemon
1 1/2 t salt
pinch cayenne
1 T ground cumin (or to taste)
1 - 1 1/2 C chickpea flour
Mix everything but the flour in a large bowl and let sit for 30 -60 minutes. Mix in the flour. Heat 1/2 inch of oil in a skillet until very hot. Drop in small handfuls of the zucchini mixture and fry, turning once, until crisp and browned. Drain on paper towels. Repeat until all the mix has been used.
For the raita, I simply mixed some bite-sized tomato and cucumber pieces into some plain yogurt and added salt and cumin to taste.
2 comments:
Is the chickpea flour a necessity? Would it work with regular flour?
Jaime, you can totally use a different flour, or even a powedered falafal mix. Sometimes I use half and half to stretch my chickpea flour. I think they'll be good no matter what.
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