Onion & Zucchini Pakora

In Appetizers and Snacks, Recipes, Super Bowl, Thanksgiving 2016 by Lori Hill0 Comments

 

Pakora is a fried snack, originally from India. This Onion & Zucchini Pakora pops with flavor thanks to the cilantro, onions and spices. It’s made vegan by making one simple switcheroo:  dairy-free yogurt for traditional yogurt and it’s gluten-free thanks to garbanzo bean flour. This recipe is great for entertaining because all your guests can enjoy it! 

Onion & Zucchini Pakora
Yields 30
Fragrant onions and a bit of zucchini form the foundation for these vegan and gluten-free fritters which pop with flavor thanks to cilantro and spices.
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
43 calories
7 g
0 g
1 g
2 g
0 g
37 g
17 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
37g
Yields
30
Amount Per Serving
Calories 43
Calories from Fat 8
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 17mg
1%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
7%
Sugars 3g
Protein 2g
Vitamin A
1%
Vitamin C
4%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Peanut or corn oil for deep frying (I used an entire 16-ounce bottle)
  2. 4 cups diced onions (about 4 medium)
  3. 3/4 cup shredded zucchini (about 1 small)
  4. 1 cup fresh cilantro (aka coriander), including stems, finely chopped
  5. 1/2 cup dairy free yogurt
  6. 1 cup garbanzo bean flour
  7. 2 tsp ground cumin
  8. 1/2 tsp ground red pepper
  9. 1 tsp baking powder
  10. coarse sea salt to taste
Instructions
  1. Pour the oil into a deep fryer to the depth of 2 inches. Heat over medium heat to 365 degrees.
  2. Add the remaining ingredients to a bowl and mix together until the vegetables are evenly coated.
  3. Gather 2 tablespoons full of mixture and form a small ball.
  4. Drop fritters into the oil a few at a time so there is ample space for them to float.
  5. Fry until they are golden brown all over, about 3 to 5 minutes.
  6. Using a slotted spoon, remove the fritters and drain on a clean dishtowel
  7. Serve immediately.
Notes
  1. For the non-dairy yogurt, I used Plain So Delicious Dairy Free Coconut Milk Yogurt Alternative
  2. For the garbanzo bean flour, I used Bob's Red Mill. If you do not need to serve a gluten-free appetizer, you can substitute the garbanzo bean flour with all-purpose flour.
  3. When forming the fritters, you might find it helpful to first dip your fingers in water.
  4. Save a tree! Instead of using paper towels, I use dish towels with no nap for draining anything that has been fried.
beta
calories
43
fat
1g
protein
2g
carbs
7g
more
Adapted from Julie Sahni's Introduction to Indian Cooking
Sister Eden http://www.sistereden.com/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lori Hill

Lori Hill

Lori Hill founded Sister Eden in order to inspire people to make sustainable choices in their everyday lives. Before that, she produced special events for 16 years and educated her colleagues about how to make their events more sustainable. In addition to being an online media personality and producer of videos, Lori is a speaker, writer, activist, wife, mom, and plant eater just trying to do the right thing and make a difference in the world. You can often find her walking her rescue dog Dolly while picking up trash in her Takoma Park neighborhood where Sister Eden has adopted a spot.
Lori Hill

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