Fufu Flour Bajjis (Fritters)
- Total Time: 30 minutes
- Yield: 8-10 1x
Description
When I first saw this at the Indian grocery store, i was intrigued by it – Flour made with Plantain? apparently used a lot in African countries like Ethiopia. The recommended use for it is to make pancakes, but it was afternoon when I pulled it out of my pantry to read those instructions- and was not waiting until the morning to try it. I put freshly picked zucchinis from my garden to work to make these delicious bajjis or fritters.
Ingredients
- 1 cup Fufu Flour
- 1/4 rice flour
- 1/4 cup besan
- 2 tsp chili powder (I used sambar powder)
- a pinch of asafetida
- Salt to taste
- about 3/4 cup of water to mix into a fluid batter
- oil to fry
- 2 medium sized zucchinis
Instructions
- Cut the zucchinis into 1/4 inch rounds
- put fresh oil in a deep pan and heat
- mix the ingredients to make the batter
- Ensure the oil is hot enough by dripping a little batter into it – If the batter pops up to the surface quickly, it is ready
- Dip the zucchinis in the batter making sure it is fully coated on all sides.
- Repeat the process until the pan is full but not over-crowded
- cook until the batter is golden brown
- Remove from oil, draining them completely with a ladle that has holes in it.
- Place on a dish lined with paper towel.
- Serve hot with ketchup or by itself
Notes
Fufu flour tends to soak up the oil, so draining them when you remove them from the oil is important to have a crisp and non-soggy snack
- Prep Time: 10 mins
- Cook Time: 20 mins
Frequently Asked Questions
What is fufu flour and can I substitute it with something else?
Fufu flour is made from dried plantain and cassava, it’s widely used in West African cooking and gives these fritters a slightly denser, earthier body than chickpea batter alone. The besan (chickpea flour) in the batter is already doing some of the binding work, but fufu flour is what makes this recipe interesting. If you truly can’t find it, an Indian grocery or African food shop is your best bet. Substituting all-purpose flour works in a pinch, but you’ll lose the character that makes these bajjis distinct.
Why are my fritters soggy instead of crispy?
Two likely culprits: oil that wasn’t hot enough, or skipping the drain step. Test the oil by dropping a small bead of batter in, if it sinks and slowly rises, wait longer. It should pop straight to the surface within a second or two. Fufu flour absorbs more oil than standard flours, so you must drain the fritters immediately using a slotted spoon and rest them on paper towels. Don’t let them sit in the oil even a moment after they’re golden.
Can I use vegetables other than zucchini for these bajjis?
Absolutely, this batter works well with any firm vegetable that can be sliced into 1/4-inch rounds or similar flat pieces. Eggplant, plantain rounds, sweet potato, or even thick onion rings all fry up nicely in this fufu-besan blend. The key is keeping slices thin and uniform so they cook through in the same time the batter turns golden brown. Avoid watery vegetables like tomato, which release moisture and make the batter slide off.
Sparked up an insightful idea for Orange slices…….Might try both……..