Zucchini N Potato Vadai Recipe

Zucchini N Potato Vadai is a delicious and healthy South Indian snack made with grated zucchini, potatoes, and a blend of spices. These crispy fritters are packed with flavors and have a soft and fluffy texture on the inside. They are perfect as an appetizer or tea-time snack. The combination of zucchini and potatoes adds a unique taste and makes it a nutritious option. Serve these vadai hot with coconut chutney or tomato ketchup for a delightful treat.

3.6
16 Rating -
Rate
Vegdiet
15minstotal
15m.total
Zucchini N Potato Vadai
plan
Bookmark

ingredients serve

Ingredients for Zucchini N Potato Vadai Recipe

  • 1/4 cup Grated Zucchini
  • 1/4 cup Boiled And Mashed Potatoes
  • 0.13 cup Finely Chopped Onions
  • 1/2 Green Chilies, Finely Chopped
  • 1/4 teaspoon Grated Ginger
  • 1/2 tablespoon Chopped Coriander Leaves
  • 0.06 cup Rice Flour
  • 0.06 cup Besan
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Turmeric Powder
  • 0.13 teaspoon Cumin Seeds
  • as required Oil For Frying

Directions: Zucchini N Potato Vadai Recipe

Cooking Directions

  • STEP 1.Grate the zucchini and squeeze out the excess water.
  • STEP 2.Boil and mash the potatoes.
  • STEP 3.In a mixing bowl, combine the grated zucchini, mashed potatoes, finely chopped onions, green chilies, ginger, coriander leaves, rice flour, besan (gram flour), salt, turmeric powder, and cumin seeds.
  • STEP 4.Mix well to form a thick batter. If the batter is too loose, add more rice flour.
  • STEP 5.Heat oil in a deep pan for frying.
  • STEP 6.Take a small portion of the batter and shape it into a flat round vadai.
  • STEP 7.Gently slide the vadai into the hot oil and fry until golden brown and crispy on both sides.
  • STEP 8.Remove the vadai from the oil and drain excess oil on a paper towel.
  • STEP 9.Serve hot with coconut chutney or tomato ketchup.

Cooking Tips

  • Make sure to squeeze out the excess water from the grated zucchini to prevent the batter from becoming too watery.
  • You can adjust the spice level by adding more or fewer green chilies.
  • For a healthier version, you can shallow fry the vadai instead of deep frying.
  • To make the vadai more flavorful, you can add grated carrots or finely chopped spinach to the batter.

Storage and Serving

  • Zucchini N Potato Vadai is best served hot and crispy.
  • You can store any leftover vadai in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the vadai in a preheated oven at 350°F (180°C) for a few minutes until heated through.
  • Serve the vadai as an appetizer or snack with coconut chutney, tomato ketchup, or any other dipping sauce of your choice.
Nutrition
value
82
calories per serving
< 1 g Fat3 g Protein15 g Carbs5 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    3g
  • Carbs
    15g
  • Fiber
    5g

MacroNutrients

  • Carbs
    15g
  • Protein
    3g
  • Fiber
    5g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    2mg
  • Vitamin A
    390mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    38mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    20mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    48mg
  • Manganese
    < 1mg
  • Phosphorus
    48mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp