zucchini blossom pakora fritter recipe
1 cup chickpea flour
pinch baking soda
1/2 tsp cayenne pepper (or 1/4 tsp paprika, 1/4 tsp chipotle pepper)
1 tsp roasted ground cumin
1/2 tsp salt
3/4 cup water
canola oil for deep frying
1 farmer’s market package of zucchini squash blossoms
salt for taste
Combine pakora batter ingredients in a small bowl.
Pour enough canola oil in a small, deep pan for deep frying. Heat on high until hot but before reaching smoking point. If oil is too hot, fritters will burn. If not hot enough, the fritters will absorb too much oil. Oil is ready when a drop of batter rises to the surface immediately and sizzles. Lower heat to medium high to keep at correct temperature.
Dip your squash blossoms into the batter, coating all sides evenly. Drop them into hot oil, turning frequently so that the blossom browns evenly.
Remove fritters from oil with tongs or metal strainer and set on rack to drain. You can reheat them later in the oven on 375 and they will taste hot and fresh!
Sprinkle lightly with salt if desired.
Good with ketchup, chutney, or even plain!
*this photo is of whole baby zucchini and blossom from my first experiment with this recipe. However, I found it better to just batter and fry the blossom separately, and those are the versions pictured in the tiffin photos!