Carrot and Zucchini Fritters

Those of you who know me, know that anything fried–salty, crunchy, savory–is my weakness.

These golden, crackly treats are a nod to all the pakoras I ate as a child with my family in Lahore–sliced potatoes coated in a spicy batter, fried till crispy and golden, dunked in mint chutney, and served alongside cups of cardamom-scented chai.

The pakoras I made today are also inspired by latkes, with the addition of verdant herbs, earthy cumin, and carrot and zucchini, to add a dimension of sweetness.

I love these cumin-fragrant fritters with globs of Stonewall Kitchen’s Roasted Garlic Aioli, which is creamy and sharp–perfect when paired with a glass of chilled rosé on a Friday night in.

What I love about Stonewall Kitchen is their story–how they started out making jams in their home, writing labels by hand and selling the jars at their local farmer’s market. I hope you’ll try their delicious condiments with my fritter recipe.

I have tasted almost 10 of their condiments, and there are two others I adore–Chipotle Ketchup, which is sweet and spicy; and Sriracha Aioli, sweet, tangy and fiery. I served these fritters with all 3 Stonewall Kitchen Condiments–they are so simple to use.

The Chipotle Ketchup reminds me of the chilli-garlic sauce we get in Pakistan. Fiery, sweet, tangy. Perfect for dunking your crispy, hot fritter into.

These fritters are gluten-free and vegan (you can use the Chipotle Ketchup instead of the two aiolis, if you want a vegan condiment to pair it with).

This post was sponsored by Stonewall Kitchen. Views and recipe are my own.

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Vegetable Fritters in the Pakistani Manner

Yield: 4
Author: Shayma Saadat


  • 1/2 cup carrots, grated on the large holes of a box grater
  • 1/2 cup zucchini, grated on the large holes of a box grater
  • 1/2 cup potato, grated on the large holes of a box grater
  • 2 tbsp shallot, finely chopped
  • 1/4 tsp chilli pepper
  • 3/4 tsp sea salt (I use Pakistani pink salt, marketed as Himalayan Salt)
  • 1/8 tsp turmeric powder
  • 1 tsp whole cumin seed
  • 2 tbsp cilantro, finely chopped (leaves and stalks)
  • 1 tbsp mint, julienned
  • 3/4 cup chickpea flour (you can also use besan, which is roasted chickpea flour)
  • 3/4 cup cold water, divided into 1/2 cup + 1/4 cup


  • Combine all ingredients, except for water, in a medium-sized mixing bowl.
  • Mix well to combine, ensuring that the chickpea flour has coated all the vegetables and herbs well.
  • Add ½ cup of cold water and stir till it transforms into a thick batter.
  • If it looks stiff, thin it out with one tablespoon of water at a time.
  • Heat ½-inch of oil in a large skillet, on medium-high heat, to 350F degrees.
  • Test the oil: a tiny drop of batter should sizzle.
  • Working in batches, carefully drop the batter, tablespoon by tablespoon into the oil.
  • Lightly tap to flatten each fritter.
  • Fry about 60-90 seconds per side, until the fritters turn golden-brown and are cooked through.
  • Remove the fritters from the oil and transfer them to a large platter lined with paper towels.
  • Repeat with remaining batter.
  • Enjoy hot and sizzling.

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