Zncchini-Onion Bhaji

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Hot for Food Vegan Comfort Classics 101 Recipes to Feed Your FaceI have very fond memories of eating bhajis, which are delightful Indian snacks. I can get them at some of my favorite restaurants in Toronto some Indian, some Thai, and at one time even a vegan British pub that has since closed. RIP Porter House. Essentially a bhaji is a fritter or sometimes is also called pakora, but I gotta stick to bhaji for nostalgia’s sake! The ones I’ve had all have a base of onion and mixed in are different veggies from squash to eggplant, but the common denominator was that they were all magically delicious! I love them dipped into The Sour Cream (this page), and I hope you enjoy sinking your teeth into these savory little guys as much as I do.

  • Yield: 12 Pieces
  • Preparation Time: 45 Minutes
  • Cooking Time: 10 Minutes


Prep Ahead
  • The Sour Cream
  • 2 cups spiraled or grated zucchini (about 1 large zucchini)
  • 2¼ teaspoons sea salt
  • 6 cups vegetable oil, for frying
  • 2 cups halved and thinly sliced onions (about 2 onions)
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon garam masala
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground pepper
  • 1¼ cups chickpea flour
  • 1 teaspoon baking powder
  • ¼ cup unsweetened nondairy milk
  • 1 tablespoon freshly squeezed lemon juice
  • Cilantro leaves (optional), for garnish
  • The Sour Cream
How to Make It
  1. Place the zucchini in a bowl with 2 teaspoons of the salt and toss with your hands to coat well. Let sit for 30 minutes. Rinse the zucchini and squeeze out excess water through a sieve. Pat dry with a paper towel.
  2. Heat vegetable oil in a large heavy-bottomed pot or fryer to a temperature of 350°F to 360°F on a deep-frying thermometer. The amount of oil may vary depending on the size of your vessel.
  3. Add the zucchini to a large bowl with the sliced onions, remaining ¼ teaspoon salt, spices, chickpea flour, baking powder, nondairy milk, and lemon juice. Toss by hand, making sure the zucchini and onion are well coated.
  4. Grab a small handful of the mixture (approximately ¼ cup) and gently place in the hot oil. Cook in small batches for 2 to 2½ minutes until deep golden brown. Remove with a slotted frying spoon onto paper towels to absorb excess oil. Garnish with the cilantro and serve immediately with sour cream for dipping.

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