Inspired by bhajia, crispy fried snacks with origins in the Indian subcontinent, these zucchini fritters avoid the pitfalls of becoming an average soggy mess. The moisture released from salting the sliced zucchini and onion hydrates the chickpea flour without introducing any other binder—minimizing the need for a liquid yields a fritter that’s actually crispy. The coconut adds a subtle sweetness and flair that complements the fresh herbs well. Rice flour is optional, but if you can get your hands on it, it’ll improve the overall crisp factor of the fritters. You can serve these as is, but a tangy yogurt always makes things better; this one features a bit of cumin to invoke raita vibes.
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Ingredients
4–6 servings
2
medium zucchini (10–12 oz. total)
1
red onion, thinly sliced
2
medium jalapeños, thinly sliced
1
tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
3½
tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided, plus more
1
cup plain whole-milk yogurt
1
Tbsp. finely grated lemon zest, plus more for serving
1
Tbsp. plus 1½ tsp. fresh lemon juice
⅛
tsp. ground cumin
Vegetable oil (for frying; about 6½ cups)
1
cup coarsely chopped mixed tender herbs (such as cilantro, basil, and/or dill), plus more for serving
1
cup chickpea flour
⅓
cup unsweetened coconut flakes
1
Tbsp. rice flour (optional)
Special equipment
A deep-fry thermometer
Preparation
Step 1
Cut 2 medium zucchini (10–12 oz. total) into 3″ segments. Cut each segment into ¼”-thick planks, then into ⅛”-thick matchsticks. Toss zucchini, 1 red onion, thinly sliced, and 2 medium jalapeños, thinly sliced, in a large bowl to combine. Sprinkle with 1 tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper and 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and toss again to coat. Let sit until a few tablespoons of liquid have pooled in the bottom of the bowl and zucchini is limp, 20–30 minutes.
Step 2
Meanwhile, mix 1 cup plain whole-milk yogurt, 1 Tbsp. plus 1½ tsp. fresh lemon juice, ⅛ tsp. ground cumin, 1 Tbsp. finely grated lemon zest, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl. Chill yogurt sauce until ready to serve.
Step 3
Fit a large cast-iron skillet with thermometer and pour in vegetable oil to come 1″ up sides. Heat over medium-high until thermometer registers about 350°.
Step 4
Add 1 cup coarsely chopped mixed tender herbs (such as cilantro, basil, and/or dill), 1 cup chickpea flour, ⅓ cup unsweetened coconut flakes, and 1 Tbsp. rice flour (if using) to zucchini and mix to combine. (It’s okay if it’s thick and a bit dry.) Working in batches of 5, scoop ¼-cup mounds of zucchini mixture into skillet and lightly press down with a heatproof spatula or spoon to flatten and submerge. Fry, turning once, until fritters are browned all over, about 4 minutes. Transfer to paper towels to drain; sprinkle with salt.
Step 5
Transfer fritters to a platter and top with more chopped mixed herbs. Top chilled yogurt sauce with more lemon zest and serve alongside fritters for dipping.
