Zucchinipakora

👩‍🍳 Gör så här

1. 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. 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. 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. 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.