Organic Food Delivery

 

Courgette pakoras

With courgettes in abundance and making an appearance in most of our boxes this coming week, we thought that it would be nice to have a slightly unusual way of enjoying them. These courgette pakoras would be perfect served with minted greek yogurt.

It is important that you squeeze as much water as possible out of the courgettes before cooking. Grate the courgettes by hand and place in a sieve over a bowl and sprinkle with the salt. Leave for at least an hour, then rinse and squeeze out as much water as you can. You can put the squeezed courgettes back in the sieve - you will probably extract even more water after 5 to 10 minutes.

Add the curry, chilli, spring onion, coriander, seasoning, gram flour & baking powder and the egg yolks. Beat the egg whites until stiff but still light, and fold in. You should have a thick dropping consistancy. If it's too thick then just add a drop of fizzy water to help to loosen everything up.

Heat the oil and test with a little of the mixture. It should bubble up straight away. Don't have the oil too hot, just a steady medium heat. Place dessert spoonfuls in the hot - oil about 6 at a time should be fine. Fry for just 2 to 3 minutes per side until golden brown and crispy. Drain onto kitchen towel. Sprinkle over a touch of sea salt. These are best served hot, but they can be reheated in a hot oven for around 5 minutes. They also freeze well if you don't plan to use them straight away. Defrost and bake in a hot oven for around 8 minutes.

Ingredients

  • 5/6 medium sized courgettes coarsely grated by hand.
  • 4 tbsp Gram (Chick Pea) Flour
  • 1 heaped teaspoon baking powder
  • 2 eggs separated, lightly whisk the whites just before you fold in 1 large red chilli finely chopped (you can leave the seeds in if you like it hot)
  • 2 tbsp chopped coriander (if you don't like coriander you could use half parsley, half mint)
  • 2 spring onions/scallions finely sliced
  • 2 garlic cloves minced
  • 1 tsp Black Onion (Kalongi) seeds (Optional)
  • 1 ½ tsp salt
  • 2 heaped tsps pre-prepared curry powder (a medium Madras is fine or you can make your own favourite blend).
  • black pepper to taste
  • around 1 ½ of sunflower/veg oil place in the bottom of a frying pan/skillet and heated to a medium-high heat
  • Sea salt flakes to sprinkle when cooked.
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