Zucchini Pakoras with Yogurt Tatziki Recipe
These are a delicious blend of light zucchini, earthy potato, fragrant spices, and tangy yogurt. They make a great appetizer or a light lunch. Perfect for game day, movie night, of afternoon barbecues.
Ingredients
2 zucchini (if small, or one large)
1 potato (small russet or regular Yukon Gold)
1/2 yellow onion
2 teaspoons salt
2 eggs
2 garlic cloves, chopped
1/2 teaspoon ground turmeric
1/2 teaspoon ground chili powder
3 tablespoons fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
Ground black pepper
1/3 cup flour
1/2 teaspoon baking powder
1/2 cup vegetable oil
1/2 cup greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh mint leaves
2 tablespoons olive oil
1 teaspoon honey
3 garlic cloves, finely chopped
Salt and ground black pepper
Taragon leaves
Preparation
Yogurt Tatziki: Mix yogurt, olive oil, mint leaves, lemon juice, honey, and the garlic. Then lightly season with salt and pepper. Cover and chill…(til the next episode).
Zucchini Pakoras: Pre-heat oven to 300 degrees. With a grater, grate the potato, onion, and zucchinis. Once grated, spread out over a towel to start absorbing the water. With another towel, squeeze out more of the water. Season with salt. Spread mixture over a baking sheet and bake for 10 minutes to dry the mixture. Return to a new dried towel over a bowl to drain remaining liquid. You want this dry!
Next, mix together the eggs, garlic, spices, parsley, and mint and season with salt and pepper. Add the zucchini, potato, onions to the egg mixture. Toss gently with some flour and baking powder over
Lastly, over medium-high heat in a large frying pan or skillet, heat vegetable oil. Then use enough mixture to create 3-inch diameter patties of the zucchini mixture. Cook as many as you can fit, until golden brown and crispy. Depending on how hot your skillet this will be 3-4 minutes per side. (Optionally, deep-frying would work too.) Transfer to a rack and continue.
Serving
To serve, dabble some yogurt sauce on top with olive oil and sprinkle some finishing salt and tarragon. This can be served altogether on a large platter or individual appetizer plates.
