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!
If you crave spicy Indian snacks, then try my tandoori chickpeas crostini or roasted makhana recipe next!
What is pakoda? It’s a popular Indian street food, often enjoyed piping hot with a steaming cup of chai and also sold at every street corner. These crispy, deep-fried, bite-sized vegetable fritters are perfectly crunchy and irresistible!
Zucchini pakoda is my unique twist on the classic pakoras, using grated zucchini. Since zucchinis are made up of 94% water, achieving crispy pakodas can be tricky.
To solve this, I turned to an authentic South Indian medhu pakoda recipe, which results in a soft, fluffy texture, unlike the crispier North Indian-style pakodas.
If you are looking for more ways to use zucchini, try this air fryer zucchini parmesan or the zucchini fritters recipe.
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Why our recipe?
- Loaded with grated zucchini and red onion
- It is soft, fluffy, and golden
- Authentic yet mildly spiced
- Delicious with ketchup
- Naturally vegan, gluten free and dairy free
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Ingredients you'll need
- 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, like the chickpea spinach curry or other chickpea recipes.
- Oil: Use a flavorless oil such as vegetable or canola oil for deep frying.
Sauces for zucchini pakora
In India, pakoras are typically enjoyed piping hot with a steaming cup of chai, without the need for a sauce. However, if you prefer a dip, classic tomato ketchup is always a tasty choice for these zucchini pakodas!
For a more flavorful twist, you can serve them with mint or coconut chutney. Alternatively, cilantro lime sauce or cashew mint chutney would also make a delicious accompaniment.
Frequently asked questions
Both pakora and pakoda are correct terms, with the difference in spelling reflecting regional variations in India. Pakora is more commonly used in North India, while pakoda is often used in South India. Both terms refer to the same snack: deep-fried fritters made from seasoned chickpea flour (besan) batter and vegetables.
Pakodas are typically best enjoyed hot for the ideal taste and texture. However, since these zucchini pakodas are soft, they remain delicious even after a few hours of frying. If you have leftovers, you can refrigerate them for 2 to 3 days. To reheat, simply air fry at 350°F for a few minutes, ensuring they don’t darken in color.
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.
More spicy snacks
Soft Zucchini Pakoda
Equipment
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.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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