epicurious
Crispy Coconutty Zucchini Fritters
Inspired by Indian bhajia, these actually-crispy fritters feature a hint of coconut for a subtle sweetness.
👥 4 Servings👤 Zaynab Issa📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●spatula
📝 Preparation Steps
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.
medium zucchini (10–12 oz. total)2red onion, thinly sliced1medium jalapeños, thinly sliced2. Kashmiri chile powder or ¼ tsp. cayenne pepper1 tsp
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.
plain whole-milk yogurt1 cup. plus 1½ tsp. fresh lemon juice1 Tbsp. finely grated lemon zest, plus more for serving1 Tbsp
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°.
Vegetable oil (for frying; about 6½ cups)
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.
coarsely chopped mixed tender herbs (such as cilantro, basil, and/or dill), plus more for serving1 cupchickpea flour1 cup. rice flour (optional)1 Tbspmedium zucchini (10–12 oz. total)2
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.
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