Strain all the excess of water out of the grated zucchini using a nut bag, chux or tea towel. Discard the water that comes out of the zucchini and set the zucchini aside.
Sift the besan flour into a large bowl and whisk the ¾ cup water into it until you have a smooth batter.
Add the remaining ingredients, including your zucchini, into the batter and stir well to combine.
Heat a pan with a little bit of oil and cook in batches. Drop a generous tablespoon of the batter into the pan. Cook until browned and turn to brown the other side. Have the heat slightly higher at the start so you get a nice colour and the fritters don’t soak up a load of oil and then once both sides are nicely browned, turn the heat down a little and cook a bit further, so that the insides are cooked through.
Drain on a clean tea towel. Lightly sprinkle a little salt over each fritter, while they are still piping hot.
Serve warm with salad and chutney.