Courgette Pakora Recipe submitted by Baldy
I can recommend this recipe from my friend Stuart – especially for the spice lovers.
Pakoras are a great accompaniment for a curry. These ones are very simple to make and with the added courgette not only do they add vegetables into the dish, but also are very frugal and tasty too.
I like to make a double quantity of these as they always go down so well, although those with a smaller appetite will want to stick with the 8 that this recipe makes.
Ingredients for Courgette Pakora:
- 2 courgettes grated
- 1 red onion finely sliced
- 1 to 2 red chillies – depending on your taste
- 2 teaspoons curry powder
- 1 egg
- salt & pepper
- self raising flour
Method to make Courgette Pakora:
- Mix all the ingredients together adding enough flour to make a thick paste (100 – 150 grams).
- Fry a tablespoon full until deep brown on both sides and serve hot with your choice of dipping sauce.
Should make about 8 Pakora and only takes about 15 minutes from start to finish. If you enjoy extra spice you can always increase the red chillies in the recipe or add a pinch of paprika for a more smokey taste.
I have just made these, very simple and very tasty
I have just made these, but without the chillies as I did not have them. I was dying to make them after reading the recipe, and they are delicious and amazingly quick!
These sound lovely and a good way of dealing with my current glut! Do you deep or shallow fry these? Thanks
Add a jar of sweet Thai chillie to the mix. Fantastic. Fry in a deep work.
Great recipe, made them several times now as lots of courgettes this year.
Have frozen a batch to eat with curries.
These were great!
I added some chopped spinach in mine which worked really well also 🙂
These are brilliant – we’ve tried lots of different recipes over the years and these are the best!
We make our pakoras using Besan (Chick Pea flour) instead of plain flour.
Another secrets is that you soak the grated courgettes with some salt to draw the water out. Squeeze all the water aside and keep it to add when adding the besan to get your consistency right.