Baked Indian Fritters

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By the Gracious Vegan

These fritters are very much like pakora appetizers at Indian restaurants. Baking them rather than deep-frying makes them a lot healthier. They’re substantial enough to serve as a main course or side dish. 

Makes: 13-15 fritters

Preheat the oven to 450 degrees. 

The zucchini. Trim and grate the zucchini. Move to a colander, sprinkle generously with salt and toss well, massaging the salt into the zucchini. The salt will be rinsed off later, so don’t worry. 

  • 1.25 pounds zucchini

Leave the grated zucchini in the colander for 20 minutes, then rinse under cold water. Squeeze as much water out as you can, then spread out on a clean dish towel. Cover with another clean dish towel and press or roll, getting the zucchini as dry as you can. 

The onion mixture. In a microwave-safe dish, microwave the following ingredients until the onion is transparent and soft, about 4-6 minutes.

  • 1 large onion, diced

  • 1 fresh green or red chili (jalapeño or hotter), de-seeded and de-veined (to keep it mild if you wish), finely chopped (or use half a can of diced mild green chilis)

  • 1 large garlic clove, finely chopped

The “egg”. Blend the following ingredients together in a bullet-type blender or with an immersion blender in a smallish container (e.g., a two-cup measure). Blend on high until the mixture is noticeably thicker, about 30-60 seconds. 

  • 1/3 cup unsweetened nondairy milk

  • 1/4 cup water

  • 1 Tablespoon cornstarch

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon turmeric

  • 1/8 teaspoon xanthan gum (What is Xanthan Gum?)

Flour and assembly. Whisk together the following ingredients ina medium-large bowl.

  • 1 cup chickpea flour (aka gram or garbanzo bean flour)

  • 1.5 teaspoons baking powder

Add in the zucchini, “egg,” and onion mixture and stir until well blended. There should be no more flour showing and you should have a thick mixture.

Line two sheet pans with parchment paper. Drop scant 1/4 cups of the mixture onto the sheet. Press down lightly. Bake for about 25 minutes or until fully cooked with definite golden or brown edges. 

Serve with chutney, such as my Mint-Cilantro Chutney.

Timing: Hands-on time 40 minutes; total time 65 minutes

Nutritional information per serving (5 servings): 113 calories, 2g fat, 0g sat. fat, 19g carbs, 427mg sodium, 4mg fiber, 6g protein 

Gluten-free

EntreeLinda TylerGluten-free, Freezer other1 Comment