By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
96 cal · 30 min
Fufu Flour Zucchini Bajjis (Fritters)
Recipe GLPR526bec905433b3
Golden-brown fritters made with zucchini rounds coated in a savory batter of fufu flour, rice flour, and besan. Seasoned with chili powder and asafetida, these crispy vegetable fritters are quick to prepare and perfect as an appetizer or snack. Serve hot with ketchup or enjoy plain.
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Ingredients
1 cup Fufu flour
¼ cup Rice flour
Besan (chickpea flour)
2 tsp Chili powder
1 pinch Asafetida
to taste Salt
¾ cup Water
Oil for frying
2 Medium zucchini
Directions
Wash and trim the zucchini. Slice them into thin rounds approximately 1/4 inch thick and set aside.
In a medium bowl, combine the fufu flour, rice flour, besan, chili powder, asafetida, and salt.
Gradually add water while mixing with a spoon or whisk until you achieve a smooth, fluid batter with a consistency similar to pancake batter.
Pour oil into a deep pan or wok to a depth of about 2-3 inches. Heat the oil over medium-high heat.
Test the oil temperature by carefully dropping a small spoonful of batter into it. If the batter immediately floats and sizzles to the surface, the oil is ready. If it sinks, wait a bit longer and retest.
Dip each zucchini round into the batter, coating all sides evenly.
Carefully place the battered zucchini rounds into the hot oil in batches, filling the pan without crowding. Allow space for each piece to fry properly.
Fry until the coating turns a deep golden brown on all sides, approximately 2-3 minutes per batch, turning gently as needed for even browning.
Using a slotted ladle, remove the cooked fritters from the oil and transfer to a paper-towel-lined plate to drain excess oil.
Serve the fritters hot, accompanied by ketchup or enjoyed on their own.
Comments
Fufu flour, besan, and asafetida are specialty ingredients unlikely to be stocked at Charlotte-area Harris Teeter, Food Lion, Publix, Walmart, or ALDI—you'll need to make a dedicated trip to an Indian or African market. The fritters themselves are cheap once ingredients are on hand, running roughly $0.40–0.50 per serving with zucchini and oil as the cost drivers. The 30-minute time is honest for mixing and frying, though managing oil temperature and batch timing means you'll be tending the stove throughout. These don't reheat well; they're best eaten fresh and crispy the same night, making them a sit-down meal rather than a weeknight workhorse, but they're a rewarding departure from standard side dishes if you keep the pantry stocked.
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