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Ingredients

Method

  • 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.

Recipe from Good Food magazine, July 2022

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