Zucchini is by far my favorite squash. It’s mild flavor makes it incredibly versatile, and can be made into a variety of dishes. I got this idea after eating latkes. Of course, who doesn’t love latkes! They are very yummy but very high in calorie content. So I thought of making something using zucchini. These fritters are crispy outside and perfectly tender and fresh tasting inside.
I have made these from scratch, and I have also cheated by using a pancake mix. You can use chickpea flour to help with binding to substitute pancake mix. I have also added egg white to help binding to use less pancake mix/flour. They come together in a flash and are very filling. Paired with some tomato chutney and garlic yogurt chutney, they are exceptional.
2 medium zucchini, shredded
1 tbsp pancake mix or chickpea flour
2 egg whites
3 garlic cloves, shredded
1 tsp red chilli powder
1 tsp carom seeds (optional – i like it because it helps with digestion)
1 tsp black pepper
salt as per taste
3-4 tsp olive oil for cooking the fritters
0.5-1 cup of water (as needed to make thick batter)
In a bowl, whisk shredded zucchini with pancake mix, garlic, all the seasonings. Add little water if batter is too thick. Heat a large, non-stick skillet to medium-high heat. Add few drops of olive oil and drop zucchini batter into pan and lightly spread to flatten. Cook for 2-3 minutes until golden brown/crisp on one side and then flip it over to cook the other side. Continue cooking both sides until golden brown and then transfer into a plate with paper towel on it. Serve hot with sour cream, tomato chutney or garlic yogurt chutney.
P.S. You want the batter to be slightly thick as the pancake batter. If you have it too watery, it will stick to the pan.