Kale and Zucchini Pakora
Have you ever had a pakora? If not, you’re missing out. Think crispy, golden, battered and pan-fried vegetables with big curry flavor.
Course: snacks
Keyword: kale, pakora, zucchini
Servings: 8
Calories: 153kcal
Author: Chef Adam Sacks
- 1 cup whole-wheat flour
- 1/2 yellow onion small to medium diced
- 3 zucchini small to medium diced
- 2 cups kale woody spine removed, chopped well
- 2 garlic cloves minced well
- 1 jalapeno seeded, insides removed and diced well
- 3 tablespoons cilantro fresh, chopped well
- 1 teaspoon ginger
- 1 tablespoon turmeric
- 1 tablespoon curry
- 2 teaspoons coriander
- 2 teaspoons lemon zest
- 2 teaspoons salt
- 1/2 cup water
- 1 cup nonfat Greek yogurt
Preheat oven to 375°. Add all ingredients except water and Greek yogurt in a large bowl; mix well.
Slowly incorporate water,
and continue mixing until all water is added and dough can easily form a ball in your hand. Dough will be slightly tacky. NOTE: If mixture is too dry, add more water. If mixture is too wet like pancake batter, add more flour. Set aside in refrigerator for 20 minutes.
Remove from refrigerator, and form 2-inch balls using a large spoon or ice-cream scoop. Place on well-greased sheet pan or sheet pan lined with parchment paper. Place in oven for 15–20 minutes or until golden brown. Flip once to ensure even browning.
Serve with Greek yogurt.
Calories: 153kcal | Carbohydrates: 28g | Protein: 6g | Fat: 3g | Sodium: 267mg | Fiber: 3g | Sugar: 1g