zucchini fritters with mint-cilantro chutney
makes 8 | ready in 30 mins.
Light, crispy, and spiced just right, these fritters are perfect for balancing Kapha. They make a great appetizer or can stand alone as a meal with a side of roasted vegetables and quinoa.
Ingredients
For the fritters
2 medium zucchinis, grated
1 tsp Himilayn minreral salt, divided
½ cup chickpea flour
¼ tsp turmeric powder
½ tsp cumin powder
¼ tsp black pepper
¼ tsp hing
1 tsp fresh ginger, grated
¼ cup chopped cilantro (can sub parsley)
¼ cup green onion, sliced thin
2 tbsp water
For the chutney
½ cup fresh mint leaves
½ cup fresh cilantro leaves
1 small green chili (optional, adjust to taste)
1 tsp cumin seeds
1 tbsp lemon juice
¼ tsp Himilayn minreral salt
2 tbsp water
Doshic Adjustments
🅟 🅥 🅚 Enjoy as is.
Method
Preheat the oven to 400º. Lightly grease a baking sheet with olive oil.
Place the grated zucchini in a bowl, sprinkle with ¼ tsp of salt, and let it sit for 10 minutes. Squeeze out the excess water.
In a separate bowl, mix the chickpea flour, turmeric, cumin, black pepper, and ginger. Add the squeezed zucchini, fresh herbs, and water. Mix to form a batter.
Using a ¼ cup scoop, form the batter into fritters and place on the cooking sheet.
Baking for 25 minutes, flipping halfway through.
Make the chutney by blending all chutney ingredients in a food processor or blender until smooth. Add water gradually to achieve a thick but pourable consistency. Adjust salt and lemon juice to taste.
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