Wednesday, June 24, 2015

Zucchini Fritters

Neither we’ve idea how a zucchini plant is nor about the produce a plant can give. So, we planted several zucchini plant in our backyard. As a result we are getting a large amount of zucchinis. Now it’s really a headache to me, how to consume all of them. I’m trying to innovate recipes with zucchinis to make interesting. At least no one will squeeze nose when I put the plate with some zucchini item before the family members. So, I’ve tried to make something like onion fritter using zucchini. The zucchini fritters were indeed really delicious. 

One big zucchinis (or two small ones)
One very small onion
One inch ginger
Two-three green chili (you can add more, if you want more hot)
Salt to taste
Half tsp. chili powder
Pinch of turmeric powder
Enough besan (Bengal gram flour) to make a tight paste
oil for deep frying
Lettuce, cucumbers, tomatoes, and black salt for serving
Finely chop the zucchinis. I made a mistake, I cut them in little thicker pieces. Finely chop the onion. Grate the ginger. Take a big bowl, then mix all the items, except beasn. Keep the mixture for 10-15 minutes, covering with a lid. In this 15 minutes juice will be come out from zucchini. So, you need not add any water to make a paste. Fold the mixture and add besan little by little until the mixture becomes a thigh paste. Then heat one cup of oil in a heavy bottomed wok. Wait until the oil is smoking hot. Take golf ball size paste and fry them . Fry 2-3 one at a time until red.
Take a patter. Spread 3-4 lettuce leaves. Stack the fritter on the leaves. Thinly slice tomatoes and cucumbers. Arrange them around the stack of fritter. Sprinkle black salt over the patter. Serve hot. 


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