Crispy Coconutty Zucchini Fritters

Inspired by bhajia, crispy fried snacks with origins in the Indian subcontinent, these zucchini fritters avoid the pitfalls of becoming an average soggy mess. The moisture released from salting the sliced zucchini and onion hydrates the chickpea flour without introducing any other binder—minimizing the need for a liquid yields a fritter that’s actually crispy. The coconut adds a subtle sweetness and flair that complements the fresh herbs well. Rice flour is optional, but if you can get your hands on it, it’ll improve the overall crisp factor of the fritters. You can serve these as is, but a tangy yogurt always makes things better; this one features a bit of cumin to invoke raita vibes.