Take a large bowl. Put
Chickpea Flour (1 cup)
Rice Flour (1/4 cup)
in it per the quantities mentioned above.
Cumin Seeds (1 tsp)
Ground Turmeric (1/4 tsp)
Cayenne Chili Peppers (1/4 tsp)
Garam Masala (1/4 tsp)
Salt (1/2 tsp)
, and juice from
Oil (1 Tbsp)
and whisk all contents in the bowl.
Water (1 cup)
and whisk all contents in the bowl some more to form a smooth batter.
Fresh Cilantro (2 Tbsp)
and whisk again. The final batter will be slightly thin, but still thick enough to lightly coat the back of a spoon.
Pre-heat the frying pan or griddle at low heat. Oil it with remaining
Oil (2 Tbsp)
using basting brush.
Once the pan is ready, start placing the batter dipped
one by one, on the pan or griddle.
Keep the heat low and cover the pan/griddle with lid let for approximately 2 minutes.
Flip the zucchini fritters to the other side once little brown from bottom and let them get crisp from other side. Nice golden brown color means fritters are cooked.
Transfer the pan-fried fritters to a mesh surface - keeping them from creating excess steam prevents them from getting soggy. Serve with your choice of dip.