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Home » Appetizers

Published: May 1, 2016 · Modified: Apr 14, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Zucchini Bajji | Deep Fried Battered Zucchini

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Zucchini Bajji is one of my latest favorite things to make with Zucchini. It is a great appetizer or a snack to make with simple and basic ingredients.

Zucchini Bajji in a green plate

I am at the end of the mega marathon and the last week was a challenge with me being not so ready with the dishes. It is a great pleasure to do these month long marathons with friends as we learn so much from each other and it also helps us come out of the shell and put on our creative hats.

I had very few choices with Z and Zucchini won the list. I had been thinking for a long time to make zucchini bajji and this was the perfect opportunity to try them. My kids loved the zucchinis in the bajji as they literally melted inside your mouth. I used the regular bajji batter that I use for other vegetables.

We love to have bajji with curd rice and my husband is very happy when that is a meal for him. This weekend, I made the zucchini bajji for lunch and we enjoyed it with some curd rice.

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Preparation time – 10 minutes
Cooking time – 20 minutes
Difficulty level – easy

Zucchini Bajji

Ingredients to make Zucchini Bajji – (serves 4)

  • Zucchini – 1 (sliced)
  • Kadalai Maavu / besan / gram flour – ¾ cup
  • Arisi Maavu / Rice flour – ⅓ cup
  • Maida / All purpose flour – 2 tbsp
  • Baking soda – ½ tsp
  • Red chili powder – 1 ½ teaspoon (adjust based on preference)
  • Asafetida – ⅛th tsp
  • Salt – to taste
  • Hot oil – 1 tbsp
  • Oil – to deep fry

Procedure to make Zucchini Bajji –

  • In a wide bowl, add all the flours and the rest of the ingredients (except oil) and mix well.
Zucchini Bajji
  • Slowly add water and make into a thick batter. The batter should be thick enough to coat the zucchinis and not run off them. Add a tablespoon of hot oil and mix up well again. The hot oil helps in making sure that the bajji does not soak up too much oil when frying.
Zucchini Bajji
  • Wash the zucchini and thinly slice them. Make sure that the slices are not too thin or too thick.
Zucchini Bajji
  • Heat the oil in the pan for deep frying. When the oil is ready, add the zucchini slices to the batter and coat well.
Zucchini Bajji
  • Slide the coated zucchinis gently into the hot oil and fry on both sides until golden brown. Make sure you fry them in medium heat. Depending on the size of the pan, you can add as many as you can without crowding the pan too much.
Zucchini Bajji
  • Drain the zucchini bajji on a paper towel lined dish and serve hot with sauce.
Zucchini Bajji

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

zucchini bajji

Zucchini Bajji / Zucchini Fritters

Deep Fried Battered Zucchini fritters is a great snack with a cup of coffee or a wonderful appetizer for parties. Perfect for the summer months!
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Course: Appetizer
Cuisine: Indian, Tamil Nadu
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Sandhya Ramakrishnan

Ingredients

  • Zucchini – 1 sliced
  • Kadalai Maavu / besan / gram flour – ¾ cup
  • Arisi Maavu / Rice flour – ⅓ cup
  • Maida / All purpose flour – 2 tbsp
  • Baking soda – ½ tsp
  • Red chili powder – 1 ½ tsp adjust based on preference
  • Asafetida – ⅛th tsp
  • Salt – to taste
  • Hot oil – 1 tbsp
  • Oil – to deep fry

Instructions

  • In a wide bowl, add all the flours and the rest of the ingredients (except oiand mix well.
  • Slowly add water and make into a thick batter. The batter should be thick enough to coat the zucchinis and not run off them. Add a tablespoon of hot oil and mix up well again. The hot oil helps in making sure that the bajji does not soak up too much oil when frying.
  • Wash the zucchini and thinly slice them. Make sure that the slices are not too thin or too thick.
  • Heat the oil in the pan for deep frying. When the oil is ready, add the zucchini slices to the batter and coat well.
  • Slide the coated zucchinis gently into the hot oil and fry on both sides until golden brown. Make sure you fry them in medium heat. Depending on the size of the pan, you can add as many as you can without crowding the pan too much.
  • Drain the zucchini bajji on a paper towel lined dish and serve hot with sauce.
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Yelumichampazham Sevai – Lemon Sevai made with Rice sticks
Journey Through The Cuisines - Recap Through Tamil Nadu Cuisine »

Reader Interactions

Comments

  1. Kathleen Murphy says

    January 06, 2020 at 4:51 am

    Wow what kind of sauce could I make to dip those in?

    Reply
    • Sandhya Ramakrishnan says

      January 06, 2020 at 12:45 pm

      Kathleen, we love it with ketchup or store bought hot and sweet sauce.Any spiced mayo would also taste great.

      Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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