This summer, the backyard garden produced a bountiful bumper crop of zucchinis! Various sizes ranging from jumbo zucchinis to baby ones, the mere sight of this beautiful vegetable had us thinking of many delicious Indian recipes that call for zucchini. The perfect vegetable for Channa Dal, zucchini is often a substitute for doodhi (or lauki), an Indian squash that is typically cooked with dal.
The one recipe I made more than thrice with this bumper crop was Curried Zucchini Fritters, which are easy to make, delicately spiced with Arvinda's Curry Powder and consist mainly of shredded zucchini. The nutritional yeast, now widely available in the baking section of the grocery store, or in the health food store will add a load of flavour in addition to added protein, B vitamins and trace minerals. Here is the recipe:
CURRIED ZUCCHINI FRITTERS
4 CUPS grated zucchini
1/2 CUP chick pea flour
1/3 CUP fine semolina (suji)
1/3 CUP nutritional yeast
1/4 CUP finely chopped cilantro
2 TSP. ARVINDA'S CURRY POWDER
1/2 TSP. sea salt, or to taste
1/4 TSP. baking soda
1 to 2 green chilies, finely chopped
1 small onion, finely grated
Oil for shallow frying
1) Strain the zucchini in a colander and set it in the sink for 15 to 20 minutes to drain the excess moisture.
2) In a large mixing bowl, combine the chick pea flour, semolina, nutritional yeast, cilantro, ARVINDA'S CURRY POWDER, salt, baking soda and chilies. Mix well first, then fold in the zucchini and the onion.
3) Heat the oil on medium heat in a large skillet. Take 1/4 cup of the zucchini mixture and place it in the skillet, flattening it with the back of a spoon or a fork. Cook for a few minutes on each side until golden brown in colour. Serve with sour cream.