Whole30 Veggie Pakora
Elevate your snacking game with these irresistible Whole30 Veggie Pakoras, a healthy twist on a beloved Indian classic. Packed with vibrant zucchini, carrots, and red onion, this recipe swaps traditional gram flour for nutrient-rich cassava flour, making it fully Whole30-compliant and gluten-free. Infused with aromatic spices like cumin, coriander, and turmeric, these golden fritters boast bold flavors that pair beautifully with a warm, crispy texture. Fried to perfection in coconut oil, these pakoras make a satisfying appetizer or snack, especially when served with your favorite Whole30-approved dipping sauce or chutney. Ready in just 35 minutes, this recipe is ideal for those craving a guilt-free indulgence that doesn't skimp on taste or health benefits.
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Recipe Information
Ingredients
- 2 medium-sized, grated Zucchini
- 2 medium-sized, grated Carrot
- 1 small, thinly sliced Red onion
- 0.5 cup, chopped Cilantro
- 1 cup Cassava flour
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 1 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 0.5 cup Water
- 0.5 cup, for frying Coconut oil
Instructions
Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. Transfer the drained zucchini to a large mixing bowl.
Add the grated carrots, sliced red onion, and chopped cilantro to the bowl with the zucchini. Mix well to combine.
In a separate bowl, whisk together the cassava flour, ground cumin, ground coriander, turmeric powder, red chili powder, sea salt, and black pepper.
Gradually add the dry ingredient mixture to the bowl with the vegetables. Mix thoroughly to coat the vegetables evenly.
Add the water, a little at a time, and mix to form a thick batter that holds together when pressed. If the mixture feels too dry, add a splash more water; if too wet, sprinkle in a bit more cassava flour.
Heat the coconut oil in a large skillet over medium heat. Once the oil is hot, scoop about 2 tablespoons of the mixture, shape into a rough patty, and carefully drop it into the skillet. Repeat with the remaining mixture, being careful not to overcrowd the pan.
Fry the pakoras for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to maintain an even fry.
Transfer the fried pakoras to a plate lined with paper towels to drain excess oil.
Serve warm with your favorite Whole30-compliant dipping sauce or chutney.
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5283 mg | 230% | |
| Total Carbohydrate | 143.8 g | 52% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 34.4 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1588 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
