Tofu "Paneer" Pakora 

(Tofu Fritters in a Chickpea-Flour Batter)

I made these using the Pakora batter from My Tasty Curry's Special Paneer Pakoda Recipe. A few days ago, I baked some firm tofu before adding half of it to a noodle stir-fry (not pictured). I decided to transform the rest into Indian Pakora (fritters in a chickpea-flour batter), but wanted a recipe to guide me. This batter seemed the best candidate of those I found, and indeed, it ended up cooking nice and crispy. (I shallow-fried rather than deep-fried, but that seemed to be enough.)

The first pic is the Tofu Pakora. There was still batter left, so I fried that, too! That's the second pic. The third pic features everything together. The leftovers reheated nicely in a toaster oven, on a toaster-oven-safe tray, the next day. I just had to watch that some of the thinner pieces didn't burn. This certainly is tasty!

My Tasty Curry Website, Special Paneer Pakoda Recipe

Kolokithokeftedes 

(Greek Zucchini & Kale Baked Fritters)

These were from the recipe of Feel Good Foodie. This is a baked version of a traditional family recipe, and I think the long, slow baking really brought out the flavor and sweetness of the zucchini. I've really been enjoying these fritters! Yum. 

I didn't want to waste the water squeezed out of the salted zucchini (which there was a lot of!), so I heated it up and added some potato flour. I thought it would make a good sauce for the fritters, or a soup (with added water). (When I boil zucchini, I save the water to use for rice or soup, but sometimes I just drink it, because I really like it.)

I didn't have the spring onions or feta mentioned in the recipe, and I forgot the frozen homemade paneer (Indian cheese) that I was going to use as a substitute for the feta. And although I did squeeze out the water from the salted zucchini, as instructed, I didn't do quite enough; I added some breadcrumbs to dry it up a little. After I set out spoonfuls of fritter batter on a baking sheet, I sprayed them with oil. The cooking time in the recipe was good, but I added a few minutes on each side, as the fritter batter was a bit wet (due to my fault). The fritters were nicely browned, and even a little crispy. Mmmm... 

Feel Good Foodie Facebook

Feel Good Foodie Website, Zucchini & Kale Baked Fritters