Paleo Vegetable Pakora

Crispy, golden, and irresistibly flavorful, these Paleo Vegetable Pakoras are a guilt-free take on the beloved Indian snack! Perfectly spiced with hints of turmeric, cumin, and coriander, these fritters combine a colorful medley of zucchini, carrots, spinach, and red onion bound together with nutrient-rich coconut and tapioca flours. Naturally gluten-free and grain-free, this recipe is ideal for paleo enthusiasts and anyone seeking a wholesome alternative to traditional pakoras. Shallow-fried in coconut oil for a light crunch, they’re as good for your palate as they are for your dietary goals! Ready in just 35 minutes, these pakoras make a fantastic appetizer or snack, served hot with a paleo-friendly chutney or dip. Whether you’re hosting a party or satisfying a craving, these veggie-packed bites are sure to impress.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium, grated Zucchini
• 2 medium, grated Carrots
• 1 small, thinly sliced Red onion
• 1 cup, chopped Fresh spinach
• 1 cup Coconut flour
• 0.5 cup Tapioca flour
• 1 teaspoon Ground cumin
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 2 tablespoons, chopped Fresh cilantro
• 1 small, finely chopped (optional) Green chili
• 2 large Eggs
• 0.5 cup, for frying (adjust as needed) Coconut oil

Directions

Step 1

Grate the zucchini and carrots, then squeeze out excess water using a clean kitchen towel or paper towel. Transfer the grated vegetables to a mixing bowl.

Step 2

Add the thinly sliced red onion, chopped spinach, and cilantro to the bowl. Mix well.

Step 3

In a separate bowl, combine the coconut flour, tapioca flour, ground cumin, turmeric powder, ground coriander, and salt. Stir the dry ingredients together.

Step 4

Add the dry mixture to the bowl with the vegetables. Mix until the vegetables are coated evenly.

Step 5

Crack the eggs into the mixture and add the finely chopped green chili if using. Stir until everything forms a cohesive thick batter. If the batter feels too dry, add a teaspoon of water at a time until it holds together.

Step 6

Heat coconut oil in a large skillet over medium heat. You should use enough oil to shallow fry the pakoras.

Step 7

Scoop small portions of the vegetable batter (approximately 2 tablespoons per pakora) and gently drop them into the hot oil, flattening slightly with a spatula.

Step 8

Fry each pakora for 2-3 minutes on each side or until golden brown and crispy. Work in batches, being careful not to overcrowd the skillet.

Step 9

Remove the pakoras from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Step 10

Serve hot with your favorite paleo-friendly chutney or dipping sauce.

Nutrition Facts

Serving size	(851.4g)

Amount per serving	% Daily Value*
Calories	2056.2

Total Fat 140.4g	0%
Saturated Fat 112.4g	0%
Polyunsaturated Fat 2.2g
Cholesterol 372mg	0%
Sodium 4185.9mg	0%
Total Carbohydrate 171.2g	0%
Dietary Fiber 58.6g	0%
Total Sugars 34.6g
Protein 41.6g	0%

Vitamin D 82IU	0%
Calcium 261.4mg	0%
Iron 14.3mg	0%
Potassium 2003.8mg	0%

*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.

Source of Calories

Fat: 59.8%

Protein: 7.9%

Carbs: 32.4%