These zucchini flower pakoras were a brainwave that has since brought us nothing but great joy and perfect eats. Faced with so many lovely flowers from the four zucchini plants in my vegetable garden this week, I pondered what to do with them. Using a pakora batter to fry them up seemed like a great way to go. I love anything deep-fried, but these pakoras were a joyful surprise. They cooked up light, fluffy and simply delicious– a perfect teatime snack for a Sunday afternoon. Check to get new recipe updates by email.
I served these with a coconut chutney.
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