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
Amount Per Serving
Calories 43
Calories from Fat 8
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 17mg
Total Carbohydrates 7g
Dietary Fiber 2g
Sugars 3g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  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
  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.
  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.
Adapted from Julie Sahni's Introduction to Indian Cooking
Sister Eden https://www.sistereden.com/
Lori Hill

Lori Hill

Lori Hill is a plant eater, trash picker upper, climate activist, wife, and mom to 2 human boys, 2 cat boys, and 1 dog boy. On a mission to do all she can to take better care of the planet, Lori created Sister Eden Media, a green lifestyle company, to inspire others to give a damn and live more gently on Earth. She shares tips on her YouTube channel, Facebook, Twitter, and Instagram and also frequently appears on television.
Lori Hill

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