« Back to articlePrint this article

Recipe: Gilki Fritters, Garlic Dip

September 19, 2022 13:14 IST

Crispy Zucchini Fritters, served with a zesty Garlic Herb Dipping Sauce, is a tiffin-friendly recipe by Chef Sabyasachi Gorai for kids and adults alike; nutritious to boot.

Or serve as starters for your guests with drinks -- the dip will be a hot favourite.

Instead of zucchini, which is a squash, you could consider using an Indian sponge gourd, like a firm non-ridged, seedless turai or gilki.

Chef Gorai, who is known as Chef Sabya by his colleagues and friends, and hails from Asansol, West Bengal, was once asked which dish he likes cooking the best? His reply was very chef-like: 'I cook anything as long as my guest loves it'.

Photographs: Kind courtesy California Walnuts

Zucchini Fritters With Garlic Dipping Sauce

Serves: 3-4


For the creamy garlic herb sauce


Chef Sabya's Note: To store, place leftovers in an airtight container and refrigerate for 3 days.
Store the sauce separately in the fridge for up to 5 days.

Fritters are best reheated in a skillet or an air fryer.
To reheat in a skillet, add 1-2 tsp extra virgin olive oil to a nonstick skillet and warm over medium heat until warmed through. Alternatively, reheat in the air fryer at 350ºF until warm.

Editor's Note: For vegan fritters, simply skip the egg and up the quantity of flour.

If you desire more spice, add a dash of Tabasco. A little grated ginger might work well too.

For low-sodium fritters, skip the baking powder and reduce salt.

Omit the spring onions and garlic for a Jain version of the dipping sauce.


Chef Sabyasachi Gorai is a consultant chef and mentor.