Zucchini Pakora With Chopped Peanuts Recipes
5-INGREDIENT ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE RECIPE BY TASTY
Here's what you need: peanut butter, siracha, lime, water, medium zucchinis, green onions, kosher salt
Provided by Alix Traeger
Categories Dinner
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the peanut butter, Sriracha, lime juice, and water. Use a fork or whisk to mix until smooth.
- Using a vegetable peeler, shave the zucchini into wide ribbons. You should have about 8 cups (990 grams) of zucchini ribbons total.
- Add the zucchini ribbons and light parts of the green onions to the sauce and toss until coated. The sauce may seem thick at first, but the zucchini will release some water and thin the sauce a bit. Season with salt to taste.
- Divide the noodles between serving bowls. Garnish with the dark scallion parts.
- Enjoy!
Nutrition Facts : Calories 515 calories, Carbohydrate 36 grams, Fat 37 grams, Fiber 10 grams, Protein 21 grams, Sugar 15 grams
ZUCCHINI PAKORA WITH CHOPPED PEANUTS
This recipe, slightly adapted from Lord Krishna's Cuisine, should be cooked over low enough heat so that the zucchini has time to cook. This batter must be thick so that the peanuts will stay on the batter that is on the zucchini.
Provided by Andtototoo
Categories Indian
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a smallish mixing bowl put the chickpea flour, oil, lemon juice, cumin seeds, cayenne powder, salt and baking powder. Blend well.
- Slowly add the water, blending the medium-thick batter until smooth.
- Add the finely chopped peanuts (put whole salted and roasted peanuts through the nut chopper twice). Stir to blend.
- Put at least 4 cups oil over medium-low heat for deep frying.
- Meanwhile, wash one pound zucchini and thinly slice.
- Once the oil is hot, in batches put the zucchini in the batter and then deep fry the zucchini slices in oil until golden Drain on paper towels. Serve hot with ketchup.
Nutrition Facts : Calories 129.7, Fat 5, SaturatedFat 0.7, Sodium 424.2, Carbohydrate 15.4, Fiber 3.5, Sugar 4.4, Protein 6.7
CRISPY VEGETABLE PAKORAS
These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.
Provided by veggigoddess
Categories Appetizers and Snacks Spicy
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
- Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
- Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
- Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g
STICKY PEANUT ZOODLES
Spiralized zucchini and veggies are lightly stir-fried in sticky Asian sauce and topped with chopped peanuts.
Provided by Mimi
Categories Asian Recipes
Time 20m
Yield 1
Number Of Ingredients 9
Steps:
- Heat a skillet over medium-high heat. Saute zucchini noodles in the hot pan for 3 to 4 minutes. Transfer to a metal colander and let drain in the sink.
- Heat olive oil in the same pan over medium-low heat. Saute green onions and garlic in the hot oil, 2 to 3 minutes. Add soy sauce, brown sugar, and red pepper flakes. Let simmer until sauce is reduced and thick, about 5 minutes. Turn off heat.
- Squeeze moisture out of zoodles in the colander. Toss into sticky sauce to coat. Serve topped with chopped peanuts and bell pepper.
Nutrition Facts : Calories 360.1 calories, Carbohydrate 29.6 g, Fat 24 g, Fiber 8 g, Protein 13.9 g, SaturatedFat 3.3 g, Sodium 1230.6 mg, Sugar 13.3 g
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