Courgette pakoras

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



  1. 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.
  2. 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.
  3. 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.
  4. 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.