1 pound zucchini, grated on largest holes of a box grater1/2 teaspoon salt 1 1/2 cups besan (chickpea flour, Bob’s Red Mill makes a good one) 1/4 teaspoon baking soda 1 teaspoon red cayenne (less if you don’t like them spicy) 1 1/2 cups or more frying oil (canola or peanut)
Place the grated zucchini in a large mixing bowl, sprinkle it with salt and mix. In a smaller bowl, combine besan, baking soda and cayenne; mix well. Add the dry ingredients to the zucchini and mix well until a rough shaggy rather dry dough is formed. Water from the zucchini is absorbed by the besan to form the dough. The dough consistency should be sticky enough to mold into small balls but not so soft that the balls lose their shape. Add water or more besan only if needed. Shape about 16 small balls from the dough.
Heat frying oil in a wok or kadhai on medium high (on a gas stove, a bit below gas mark 5). When the oil is hot, place a batch of 4 to 6 balls in the hot oil. Using a slotted spoon or wire spider, occasionally toss the balls in the hot oil, turning gently as they cook for 4 to 5 minutes. When done, remove and drain the completed fritters on wire rack lined with a paper towel.
The fritters can be eaten as is, or placed in a spicy tomato sauce, Indian masala sauce, or a mild yogurt sauce. They absorb the flavors of any sauce they’re in. This recipe serves 4.
From CSA Member Linda Elder