Make this dish by first julienning all of the vegetables. Otherwise, zucchini is the star of the show. I added a half an onion, for an extra flavor boost, and half a large carrot, for the color and sweetness. That’s about four medium-sized, or one or two of those monsters you pulled out of the garden. The following recipe uses about 20 ounces of julienned zucchini. The vegetable water is the only wet ingredient in the resulting batter, and chickpea flour is the main dry ingredient along with optional cornstarch, making it completely vegan and gluten-free as a bonus.Īlthough you can find numerous pakoda recipes out there, they can all be adapted to the vegetables you have on hand, which is why this dish is your lifeline to exhuming yourself from that pile of zucchini. The gram flour and other dry ingredients are mixed in, juices and all. Instead of draining off your chopped veg, the veggies sit for 10 minutes at room temperature to release their juices. Some methods resort even so far as to wrap the veggies in paper towels and press them over a sink until bone dry, only to subsequently add a wet binder, like egg, back into a batter. Most American style fritters involve draining every last drop of water from the vegetable after they’re chopped or sliced. The brilliant part of making pakodas is that none of the vegetable juices are wasted. They range from mild to spicy (with added chilis) and are darn delicious. Small scoops are dropped into hot oil and fried until brown and crisp. They’re usually composed of a mixture of vegetables, spices, and gram flour (also called besan or chickpea flour), all mixed together into a light, veggie-poppin’ batter. Pakodas (also written in English as pakoras) are an Indian snack food, served by street vendors and restaurants alike. As an alternative to considering them for your little leaguer’s sports equipment, make a batch of crispy, spiced zucchini pakodas instead. (Wait, could they work as baseball bats?) That’s perfectly normal take a deep breath. If you decided to garden this year, you’re most likely drowning in zucchinis the size of baseball bats and perhaps starting to panic. Zucchinis are erupting from gardens left and right, and you can’t even give them away anymore.
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