Fried Zucchini (Vegan)
Fried Zucchini (Vegan)

Hello, I’m Joana. Today, I will show you a way to make fried zucchini (vegan) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Fried Zucchini (Vegan) Recipe

Fried Zucchini (Vegan) is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Fried Zucchini (Vegan) is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have fried zucchini (vegan) using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Fried Zucchini (Vegan):

  1. Get 2 medium zucchini, thickly sliced
  2. Make ready White sesame seeds (optional)
  3. Take Olive oil
  4. Get Batter:
  5. Prepare 1 cup AP flour
  6. Take 3 tbsp chickpea flour
  7. Take 1 1/2 cups water
  8. Prepare 1 tsp salt
  9. Make ready Pinch black salt/kala namak (optional)
  10. Get (to taste) paprika and cumin
  11. Get (to taste) onion and garlic powder, chili flakes, dried oregano

Steps to make Fried Zucchini (Vegan):

  1. Combine all batter ingredients.
  2. Coat all zucchini slices generously in the thick batter. Sprinkle sesame seeds on each slice.
  3. Heat some olive oil in a pan. Fry battered zucchini on both sides until golden brown.
  4. Fry zucchini in batches then set aside on a plate covered with a paper towel to soak up excess oil. Serve immediately. Enjoy :)

So that’s going to wrap it up with this exceptional dish fried zucchini (vegan) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.

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