I had to resort to deep frying as this is the first time, I’m actually introducing this item to my family…. better not trash the whole thing. But these flowers tasted very mild and that gave me confidence.. for lot more recipe ideas.
Zucchini Fritters / Zucchini Flower Vadai / Zucchini Flower Pakodi / Deep Fried Zucchini Flowers
|10 nos||Zucchini flowers|
|1 cup||Bengal gram (kadala paruppu)|
|1 no||Onion ( chopped)|
|2 no||Green chili (finely chopped)|
|3 clove||Garlic (crushed)|
|1 inch||Ginger (crushed)|
|¼ tsp||Cumin seeds|
|¼ tsp||Fennel seeds|
|1 pinch||Turmeric powder|
|1 tsp||Salt (or to taste)|
|10 nos||Curry leaves|
Soak bengal gram for at least an hour, wash and drain completely using a colander. Grind to coarse texture along with green chili, without adding any water. Separate the petals from the stem, wash them in cold water and place them on a paper towel to drain all the water or pat dry. Chop them into small strips, including those green petals attached to the stem. To the ground dal mixture, add chopped onions, petals, crushed ginger, garlic, cumin seeds, fennel seeds, asafoetida, turmeric powder, curry leaves and salt. Mix to make a crumbly textured dough. Heat oil in a kadai and sample a piece. Check for oil temperature, adjust salt and prepare to fry.
Pinch a portion, roll it like a golf ball and flatten it between your palm and gently drop into the oil from the sides of the kadai, without touching it. Fry about a minute on each side over medium high flame or until it turns golden on all sides. Or you can also try them frying like fritters… either way they taste good. Drain excess oil by placing them over paper towel and serve hot.