Courgette pakoras
Make these moreish deep fried courgette pakoras as a vegan snack or starter. Gently spiced, enjoy with your favourite mango or tamarind chutney
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 2medium courgettes (about 500g), grated
- 1red onion, grated
- 175g gram (chickpea) flour
- 1red chilli, finely chopped
- 1tsp ground coriander
- 1tsp ground cumin
- 1tsp ginger
- ½small bunch of coriander, finely chopped
- sunflower oil, for deep-frying
- coriander, tamarind or mango chutney, to serve (optional)
Instructions
Step 1
Put all the ingredients, except the oil, in a bowl with ½ tsp salt, and squidge it all together using your hands. The moisture from the courgettes should help bind everything together; you want a sticky but not overly wet mixture.Step 2
Fill a heavy-based saucepan no more than a third full with oil and set over a medium heat until the oil reaches 180C. If you don’t have a cooking thermometer, test it’s ready by dropping in a pinch of the pakora mixture. It should sizzle and turn golden brown after 10-20 seconds.Step 3
Carefully drop tablespoons of the mixture into the oil, using another tablespoon to help you slide them in. Fry for about 2 mins before turning and cooking for a further 2-3 mins until golden brown, crisp and cooked through. Continue frying in batches until all the mixture has been used up.Step 4
Leave to drain on kitchen paper. You can keep the cooked pakoras warm in a low oven while you make the rest. Serve immediately with your favourite chutney, if you like.