Squeeze zucchini with hands as much as you can to remove all excess liquid. Discard liquid.
In a large bowl mix together zucchini, green chilis, ginger,parsley,salt and baking powder.
Heat enough oil to deep fry in a deep fryer or deep welled skillet or wok until hot.
While oil is heating add the flour to the zucchini mix and knead until sticky and moldable. If too loose add more flour.
NOTE: as mixture sits the zucchini will continue to make liquid so add flour as needed between batches of frying.
Mold into 1/2 tbl sized balls (about 25 total)
When oil reaches 355F slip about 6 balls at a time into hot oil. Seperate them as they float together so they dont stick.
Fry until deep golden and crunchy.
Transfer to a paper towel lined plate to drain for a moment.
Transfer to a warm serving dish and keep warm. Repeat until all balls are cooked.
Serve with my indian tomato gravy or marinara sauce.
https://cookpad.com/us/recipes/356473-masala-tamatar-sas-indian-seasoned-tomato-gravy-vegetarian
Serve hot and enjoy! Adapted from the art of indian vegetarian cooking by: yamura devi
To make this vegetarian...... just sub the all purpose flour for chipea flour and sub ghee for the vegetable oil.
