Zucchini Blossom Pakoras

Oooooo look at us mixing it up with the fanciness of the garden! Zucchini blossom pakoras are absolutely delicious!

Pakoras are one of the most delicious snacks that there are! They’re savory, crisp, bursting with flavor, and fried food at it’s best. My favorite thing other than the flavor is that you can make anything into a pakora! Bread, any veggie, meat, or even a zucchini blossom. I absolutely adore stuffed zucchini blossoms so it only made sense to try and turn it into a pakora. I have to admit, I wasn’t sure how it would turn out but zucchini blossom pakoras are incredibly delicious.

Unlike most pakoras, this one is going to be a bit more seasonal, given the lack of availability of zucchini blossoms year round, but that just makes them more special. Every time I think about pakoras I can’t help but think about being at a road side stand eating them hot out of the kadai. Blazing hot sun or pouring rain, pakoras are the delicious answer.

They’re incredibly easy to make and quite fast as things go. They’re amazing piping hot with a cup of adrak chai. In Punjab it’s incredibly common to have pakoras as an appetizer or snack, regardless of time of day. They really don’t last that well in the fridge, so it’s best to make them fresh. If I know I’m going to make them over a couple days I make the batter and refrigerate it. Then just mix in the veggies and fry them.

Love pakoras? Try these:

Zucchini Blossom Pakoras

Course: Appetizers, SnacksCuisine: PunjabiDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

35

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 1/4 cup besan (gram flour)

• 1 tbsp chili flakes

• 2 tbsp cumin, ground

• 1 tbsp coriander seeds, ground

• 3 tsp salt

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 2 1/2 cups water

• 1/2 medium-sized onion, minced

• 1/2 bunch cilantro, minced

• 1 serrano pepper, minced

• 3 tbsp ginger, finely minced

• Oil for frying

• 16 Zucchini blossoms

Equipment/Specialty Items

• BesanBesan
• Cumin SeedsCumin Seeds
• Coriander SeedsCoriander Seeds
• Frying SpiderSpider
• Maggi SauceMaggi Hot & Sweet Tomato Chilli Sauce

Directions

• Mix besan, chili flakes, ground cumin, ground coriander seeds, salt, baking soda, and baking powder in medium mixing bowl.
• Add in water and whisk till smooth.
• Mix in diced onions, cilantro, serrano pepper, and ginger.
• Heat oil in a nonstick pot over medium heat. You want about 3 inches of oil in the pot.
• To see if your oil is ready drop in 3 or 4 drops of the batter and see if they rise to the top. If they pop up too fast and turn dark brown your oil is too hot. If the drops of batter stay at the bottom of the pot, the oil is too cold.
• Batter blossoms and fry in batches until golden brown. Approximately 1-2 minutes.
• Serve hot. Accompanies well with sweet chili sauce, aioli, chutney, or ketchup.

Notes

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