Zucchini Pakoras (Fritters)

Another great way to use up extra zucchini!

These look entirely too much like batter-fried sea creatures, but I SWEAR they're entirely vegetable and very, very yummy!!! (Yes, they're FRIED, no wonder they're yummy, right?)

Adjust the spices if your family prefers things more mild or more spicy. These are a huge hit with my kids.

Zucchini Pakoras or Fritters

1 cup chickpea/garbanzo/besan flour (it's all the same thing)

1/8 tsp. (pinch) baking soda

pinch ground cumin

pinch ground coriander

pinch cardamom

1/2 teaspoon salt

1/4 tsp. ground turmeric

1/2 teaspoon chili powder

1/4 teaspoon garam masala OR "Old Bay seasoning"(optional but so yummy!)

2 cloves garlic, crushed/pressed

3/4 cup water

3 cups oil for deep frying

1 1/2 cups shredded zucchini (or some carrot or cabbage is nice here too!)

1/4 cup grated onion

Sift the chickpea flour into a medium bowl. Mix in the baking soda, salt and spices.

Make a well in the center of the dry ingredients. Gradually pour the water into the well and mix to form a thick, smooth batter; it should be thicker than pancake batter.

In a medium-sized heavy saucepan, heat the oil to 375 degrees F (190 degrees C).

Squeeze extra moisture out of shredded zucchini by wrapping it in a paper towel and wringing. Add shredded vegetables and garlic to batter and stir to coat. Spoon into hot oil by the scant Tablespoonful and fry in small batches until golden brown, about 2 - 4 minutes, turning to brown both sides.

Drain on paper towels before serving.