Courgette and lemon Pakoras (vegan)
Df, Ef, Nf, Ve, V, Gf
Serves 4 (14-18 pakoras)
250g | 9oz courgette
1 small bunch fresh coriander
125g | 1 cup chickpea pakora mix
½ lemon zest, finely grated
½ teaspoon salt or to taste
120ml | ½ cup water for mixing
oil for deep frying
Coarsely grate the courgette and finely chop the fresh coriander, reserving some of the coriander for garnish. Make a batter by combining all the dry ingredients in a mixing bowl and adding the water a little at a time to make a smooth mixture similar to a stiff cake batter. Add the courgette and the chopped coriander to the batter mix very well.
To deep fry, heat the oil in your deep fryer to 185oC | 360oF, or fill a heavy bottomed pan with oil to
a minimum depth of 21⁄2 inches (5 cm) or to one third of its total volume. To test if the oil is up to temperature drop couple of bits of batter into it, if they rise straight to the surface bubbling, then the oil is ready. Using a tablespoon as a measure, carefully drop a few rough nuggets of the Pakora mixture into the hot oil to fry, don’t overload the pan, your pakoras need space to move them around when you turn them so they cook evenly and become crispy. Once the pakoras are golden brown on all sides, remove from the oil with a slotted spoon and drain on kitchen paper. Repeat until all the mixture is used.
- Once the courgette is mixed with the batter you need to cook immediately, the courgette juice will make the batter watery.
- Pakoras are best served with a dip or chutney, we like these with salad and sesame drizzle.