Courgettes are such squeaky-clean goody-two-shoes vegetables. Kind of bland, kind of boring. This recipe makes them into bad girl pakoras.
Makes 15-18 pakoras
1/4 red onion
1 tsp salt
1/2 cup chickpea flour
1/4 cup plain flour
1/2 tsp bicarbonate of soda (US: baking soda)
1/2 tsp salt
plenty of black pepper
1 scant tsp grated ginger
1 tsp cumin
1 tsp coriander (powder)
1 tsp turmeric
1/4 tsp really hot cayenne pepper
1-4 Tbsp water
vegetable oil or vegetable ghee for deep-frying
1. Grate the courgettes, sprinkle on 1 tsp of salt, and leave to sit in a colander over the sink for at least an hour. Just like that:
2. In a large bowl, combine the flours, salt, pepper, and spices.
3. Squeeze handfuls of grated courgette to get rid of as much water as possible. Add to the dry mixture and stir well.
4. Finely dice the quarter onion. Add to the bowl.
4. A tablespoon at a time, add water, stir, and continue until you have a batter of a similar consistency to very thick custard, like in the highly appetising photo below.
5. Heat around 2 inches' depth of ghee or oil in a wok or deep frying pan over medium-high heat.
6. When the oil is hot, add the courgette mixture in batches. Each pakora is around one tablespoon of mixture. You'll need to do it in batches of around four pakoras.
7. Fry until crisp and nicely coloured. Then remove to a pile of crumpled paper towels. Pat to remove excess oil.
Eat with your favourite pickles and chutneys, and a crisp salad to feel less guilty about all that naughty deep-frying. You bad girl, you.