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Light, nutritious, savory and delicious, beignet is a pancake-like dish made of meat, seafood, vegetables, fruit or sometimes just batter, which is breaded or breaded before being fried.

The fritter comes from the late Latin frictura, which means to fry or roast. Legend has it that the fried dish originated in Portugal and Spain and was introduced to Japan at the end of the 16th century.

Different countries around the world, including India, Indonesia, and South Africa, have invented their own donut recipes using local ingredients.

Today’s recipe is an Indian version of zucchini and chickpea fritters in which zucchini is used as the main ingredient and is mixed with chickpea flour, herbs and spices.

To make the dish, which is modified to be healthier, you need a large zucchini, a raw egg, 60 grams of chickpea flour, a teaspoon of mixed dried herbs, a quarter of a teaspoon of cayenne pepper, salt and black pepper.

First, cut the zucchini into small thin slices, squeeze out the excess water in a colander and set aside. In a small bowl, combine the chickpea flour, dried herb mix, cayenne pepper, salt, and black pepper before adding the egg, then add the zucchini. Mix well.

Instead of a frying pan, prepare a baking sheet with waxed paper to make donuts healthier and less greasy. Spread a little oil on the waxed paper, low fat oil or olive oil if you prefer, put a tablespoon sized amount of the mixture on the tray and place it in a preheated oven at 180 degrees Celsius for 12 to 15 minutes. Allow to cool slightly before arranging and serving hot.

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