Follow these steps for perfect results
zucchini
grated
fresh cilantro leaves
chopped
onion
grated
green chili peppers
finely chopped
baking powder
flour
ground cumin
vegetable oil
for deep frying
cherry tomatoes
halved
Greek yogurt
Naan bread
to serve
Grate zucchini and onion.
Chop cilantro and chili peppers.
Combine zucchini, cilantro, onion, and chili peppers in a large bowl.
Sift flour, baking powder, and cumin into the bowl.
Season to taste and mix well to form a batter.
Heat vegetable oil in a wok or large saucepan on high heat.
Test the oil by dropping a small amount of batter into it; it should sizzle immediately.
Working in batches, drop tablespoons of batter into the hot oil.
Cook, turning, for 4-5 minutes each, until golden and crisp.
Drain on paper towels and season to taste.
Halve cherry tomatoes.
Serve fritters with tomatoes, Greek yogurt, naan bread, and additional cilantro.
Expert advice for the best results
Make sure the oil is hot enough before adding the batter to ensure crispy fritters.
Do not overcrowd the pan when frying to maintain oil temperature.
Adjust the amount of chili peppers to suit your spice preference.
Everything you need to know before you start
15 mins
Batter can be prepared ahead of time and stored in the refrigerator.
Arrange fritters on a plate with tomatoes, yogurt, and naan bread. Garnish with fresh cilantro.
Serve as a snack or appetizer.
Serve with a side salad for a light meal.
Pairs well with the savory and herbal flavors.
Discover the story behind this recipe
Popular street food and appetizer.
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