Step 1

Rinse, peel and grate the zucchini using a handheld or box grater or food processor. As I have made a very small quantity I used hand held grater.

Step 2

Add few pinches of salt to the zucchini and mix well.

Step 3

Set aside for 15 minutes.

Step 4

In the meantime finely chop onions, cilantro leaves, scallion greens, mince ginger and green chilies.

Step 5

After 15 minutes, squeeze out the excess water. You can also use a tea towel or dish towel to squeeze and wipe off excess water.

Step 6

In the meantime finely chop onions, cilantro leaves, scallion greens, mince ginger and green chilies.

Step 7

Combine all the chopped veggies in a bowl.

Step 8

To that add all purpose flour or plain flour, chickpea flour, semolina or rava, ground turmeric, freshly cracked black peppercorn, two teaspoons oil and salt to taste.

Step 9

Mix to form a thick batter. The batter should be thick yet you should be able to pour.

Step 10

Heat 2 tablespoons oil in a seasoned and heavy cast iron skillet or pan over medium heat. I used a 10.5 inches pan here. Pour around 3-4 tablespoons batter into a small fritter and shape like patties using a spoon.

Step 11

You can also use a cookie scoop to divide the fritter batter into eqaul sized portions.

Step 12

Depending on the size of the skillet, cook 4-5 fritters at a time. Cook over medium heat for 1-2 minutes for each side.

Step 13

Add some oil at the edges and cook until the fritters become golden and crispy from both sides.

Step 14

Remove the cooked fritters and place on a kitchen towel or paper towel to absorb excess oil.

Step 15

Serve zucchini fritters warm.