Soft Zucchini Pakoda

golden zucchini pakodas in a round plate along with lime wedges.

This Zucchini Pakoda is irresistibly soft and fluffy, packed with grated zucchini and red onion. It’s authentic yet mildly spiced, making it a delicious way to enjoy zucchini!

Course Appetizers and Snacks

Cuisine Indian

Keyword zucchini pakoda

Prep Time 8

Cook Time 15

Resting time 10

Total Time 33

Servings Servings

Calories 152kcal

Author Maria Doss

Equipment

Box grater

Ingredients

2 cups coarsely grated zucchini about 1 large
½ cup thinly sliced red onion
¼ teaspoon salt
½ cup besan (chickpea flour)
¼ cup rice flour
¼ teaspoon fennel seeds or use cumin seeds
¼ teaspoon cayenne pepper powder
⅛ teaspoon turmeric powder
⅛ teaspoon asafetida (hing)
⅛ teaspoon baking soda
vegetable oil for deep frying about 2 to 3 cups

Instructions

Grate the zucchini using the coarse side of your box grater and measure 2 cups. Thinly slice about half a red onion to measure ½ cup, then add both to a medium bowl.
Add the salt and mix well with your fingertips, ensuring everything is fully combined and the onion is separated. Set aside for 10 minutes.
I like to heat the oil and prepare the flour mixture during the 10-minute waiting time!
Pour some vegetable oil into a medium or large pot, until it reaches about 1 ½ inches in height and place over medium heat.
Add the besan, rice flour, fennel or cumin, cayenne pepper, turmeric powder, asafoetida, and baking soda into a small bowl and whisk to combine.
After 10 minutes, add the whisked dry ingredients to the zucchini and stir well with a spoon until the mixture becomes wet, sticky, and fully combined. It may seem dry at first, but don't add any water – keep stirring, and the mixture will come together perfectly.
When the oil is moderately hot (about 62°C/325°F), carefully drop small spoonfuls of batter, about 1 tablespoon each, using a spoon, small ice cream scoop, or your fingertips. Be sure not to overcrowd the pan – fry in 2 or 3 batches. Cook for 3 to 4 minutes, stirring occasionally, until golden brown. Be mindful not to let it darken too much. Once golden, remove from the oil and drain on a paper towel-lined plate.
Oil temperature - If the oil is too hot, the pakodas will brown quickly without cooking through. You want the oil to be moderately hot. To test if it’s ready, drop a small bit of batter into the oil – it should sizzle and produce a few bubbles.
Repeat the process with remaining batter. Serve hot with ketchup or mint chutney.

Video

Notes

Zucchini: You’ll need one medium to large zucchini. Grate it using the coarse side of your box grater and measure out 2 cups for the zucchini pakoda recipe.

Red onion: I prefer red onion because it becomes sweeter when cooked, unlike yellow or white onions.

Besan: Also known as gram flour or chickpea flour, it is made from dried chickpeas and is a staple in Indian cooking. It can easily found in all Indian grocery stores or Amazon.

Rice flour: It’s simply dried rice ground into flour, and you can easily find it in most Indian grocery stores or on Amazon. It gives the zucchini pakodas a crispy exterior and is a key ingredient in authentic Indian pakodas.

Cayenne pepper powder: It’s Indian chili powder, which is different from Mexican chili powder – the latter is slightly smoky and made from a different variety of chilies. For the best flavor, use Indian chili powder or cayenne pepper instead.

Cumin or fennel seeds: Fennel seeds are typically used in South Indian pakodas, while cumin seeds are favored in North Indian-style pakodas. Both are added for their digestive properties, helping to aid the digestion of chickpea flour. Feel free to use it based on your preference.

Turmeric: A staple in every Indian recipe, turmeric adds a vibrant yellow color and delivers an authentic, flavorful taste.

Hing: Also known as asafoetida powder, it adds a unique depth of flavor and is commonly used in Indian cooking for its digestive properties, especially in lentil and bean-based recipes.

To air fry: Deep frying yields the best results, but if you prefer to air fry, preheat your air fryer to 400°F. Lightly spray the basket with cooking spray, then shape the zucchini pakodas into flatter patties and place them in the basket. Spray a thin coating of cooking spray on top. Air fry at 350°F for 10 to 14 minutes, or until golden brown.

Nutrition