Swimming in zucchini this summer garden season? This is a delicious way to use it up! These Zucchini Pakoras are your new go-to appetizer that's quick to make in under 30 minutes, naturally gluten-free, and packed with bold Indian flavors that everyone will love. Whether you're entertaining guests or craving something crispy with chai, this recipe hits the spot.
A pakora is a popular Indian snack made by coating vegetables, paneer, or meat in a seasoned gram flour (besan) batter and then deep-frying them until golden and crispy. They're often enjoyed as street food or tea-time snacks.
Zucchini Pakora (also called zucchini bhaji) are spiced chickpea flour zucchini fritters made with shredded zucchini and warming spices. The thick batter is mixed and deep-fried or air-fried until golden and crisp on the outside and tender on the inside.
Indian-style zucchini fritters are the perfect snack or appetizer to serve with chutneys or ketchup, especially on rainy days or at summer parties with friends and families. We also love crispy pakoras for breakfast on a Sunday morning, especially if we're hosting family because it's easy to make a lot of it in a short amount of time.
Don't forget to use any leftover pakoras for Punjabi Kadhi!
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Why You'll love this Recipe
Well, I was semi-complaining to my mom about how zucchinis have been absolutely prolific in my garden with 4-5 being harvested every week. Indian-style fritters couldn't have been a better way to use two whole zucchinis!
- Great way to use up zucchini during peak garden season
- Quick and easy – ready in under 30 minutes
- Zucchini pakoras are naturally gluten-free, dairy-free, and egg-free, making them perfect for anyone with common dietary restrictions — without compromising flavor.
- Perfect party appetizer or tea-time snack with a cup of masala chai
- Flexible recipe – easy to adapt with pantry staples
Ingredients - Notes and Substitutions
- Zucchini - Yellow squash or bottle gourd (lauki) also work. You can also add finely sliced onion or shredded carrots to the mixture with the zucchini.
- Besan - Also known as gram or chickpea flour. Typically pakoras use a 2:1 of besan to rice flour.
- Rice Flour - Aids with the crispiness and cuts down the nutty flavor from the besan. This was my biggest complaint growing up eating pakoras - I never liked the flavor of full besan pakoras so my mom substituted rice flour.
- Suji - Also known as semolina flour. This is optional, and only needed if the zucchini is too watery. If the batter doesn't stick together in clumps and is very liquidy, then and only then add the suji.
- Jalapeño - Can be deseeded to reduce spice. Substitute with Indian green chilis or serranos.
- Spices - Ajwain aids digestion and flavor. Substitute with cumin seeds. Additionally, we're using a mild Kashmiri chili powder, turmeric, aamchur, and ground fennel in the batter. Chaat masala is sprinkled on the pakoras after they're fried.
Mix in chopped spinach or methi (fenugreek leaves) for extra greens. Add shredded mozzarella for a fun Indo-fusion twist.
How to Make Zucchini Pakora
First, start with grating the zucchini. It should weigh out to about 650 grams after it's shredded. Additionally, start heating neutral oil in a kadhai to fry the fritters.
- Step 1: Remove as much water content from the zucchini as possible. Save the juice in case it needs to be mixed into the batter if it's too thick.
- Step 2: Add the besan and rice flour to the bowl of grated and drained zucchini.
- Step 3: Immediately mix together the flours and zucchini to prevent the flour from clumping.
- Step 4: Now, add the green chili, spices, and salt and thoroughly mix. You can taste a bit of the batter to adjust the salt level if needed.
- Step 5: The batter should be thick and stay clumped together. If it's too watery, add the suji. They should be fried as soon as the batter is ready, otherwise the zucchini will continue to release moisture.
- Step 6: Use a 1 tablespoon cookie scoop to plop the batter into the hot oil, being sure not to crowd them. Keep moving them around with a slotted spoon and fry until a deep golden brown. The bubbles will become smaller and smaller when done. Remove them and drain on a plate lined with a paper towel.
If the pakoras fall apart while frying, then the batter is too loose or the oil is not hot enough.
Serving Instructions
Serve hot as an appetizer with green chutney, tamarind chutney, or ketchup. Pair with masala chai or ginger tea for the ultimate rainy-day snack. Make it part of an Indian appetizer platter at a party with paneer aloo samosas and a variety of chaats. Sprinkle with chaat masala while hot and a squeeze of lemon juice for extra flavor.
Make it a meal! While pakoras are usually served as snacks, they can be turned into a light meal when paired with masoor dal, fluffy basmati rice, and a simple chutney or yogurt raita.
Air Fryer Version: Brush with oil and air fry at 375°F for 12–15 minutes, flipping halfway.
Expert Tips and Tricks
- Drain the zucchini well to prevent a soggy batter.
- Don’t overcrowd the pan while frying — this drops the oil temperature and makes pakoras greasy.
- If the batter is too watery, add a little bit of suji to bind it.
- Fry over medium heat so they cook through evenly on the inside and stay golden brown, not burnt.
- Batch cooking - Want to make them for a crowd? Prepare all the dry ingredients ahead of time and store in a zip-top bag. Grate the zucchini just before frying to save time and prevent the batter from getting too watery.
Storage Instructions
Best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. You can use leftover pakoras in Punjabi Kadhi.
Reheat in the oven or air fryer at 375°F for 5–7 minutes to regain crispiness.
Do not freeze uncooked batter, as the zucchini will release more moisture and affect texture.
More Indian Snacks to try
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Zucchini Pakoras
Equipment
- Heavy Bottom Pot for frying
Ingredients
- 650 grams zucchini, shredded
- 1 cup chickpea flour, (besan)
- ½ cup rice flour
- ½ cup semolina flour, (optional, only if needed)
- ½ jalapeño, finely diced
- 2 tablespoons cilantro, chopped
- ¼ teaspoon turmeric
- 1 teaspoon Kashmiri chili powder
- 1.5 teaspoons fennel seeds, grounded
- ½ teaspoon ajwain, crushed in hands
- 1 teaspoon aamchur
- 1.5 teaspoons salt
- neutral oil, for frying
- chaat masala, to sprinkle
Instructions
- Heat 2–3 inches of oil in a deep pan over medium heat.
- Grate the zucchini. Squeeze out the excess juice. Keep the juice aside in case the batter needs to be thinned.
- In a bowl, mix together the zucchini, besan, and rice flour immediately to prevent the flour from clumping. Let it sit for 5 minutes. Then, mix in the jalapeño, cilantro, turmeric, Kashmiri chili powder, ground fennel, ajwain, aamchur, and salt to form a thick batter.If the batter isn't mixing together, add a tablespoon of the zucchini juice to start. If it's too runny, add the semolina (suji).
- Test the hot oil by dropping a small bit of batter — it should sizzle and rise. Drop about a tablespoon of batter into the oil and fry until a deep golden brown, turning occasionally. Remove and drain on a paper towel.
- Serve hot with a sprinkle of chaat masala and chutney or ketchup on the side.
Notes
- Makes about 40-42 pakoras. Use a 1 tablespoon cookie scoop to keep them an even size.
- For the best results, please use the metric conversions in grams to follow the exact measurements this was developed at. Cups are an estimated amount.
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