Okay so I might have overcooked them slightly. They are a little bit dark but that means that they are really crispy on the outside, which is a good thing. I think I had my oil too hot for these. The ones I did for dinner the night before were perfect. This is what I do before blogging a recipe. I make dinner, making sure I write down the recipe while I’m cooking it so I don’t forget anything and I make enough so that I have some left over for lunch and to photograph the next day in the light. It’s all about the natural light you see. Taking photos of food at night with artificial light just isn’t the same.
So that is what happened, I only had enough mixture for two pakoras left, and then I burnt them a little bit. You get the idea though, they taste great and the chutney is the perfect mix of light and zesty and good and fiery. And if you do overcook them you can pretend that they are supposed to be like that. You can use words like caramelized or chargrilled (even though they are fried).
Carrot & Courgette Pakoras Recipe
makes about 8 small balls, vegan, gluten-free
- 1 large carrot
- 1 medium courgette (zucchini)
- 1/2 green chilli, finely chopped
- 1/2 onion, finely chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp minced ginger
- a handful of fresh coriander, chopped
- about 25 gr gram flour/chickpea flour/besan
- salt & black pepper
- vegetable oil for deep-frying
Wash and trim the courgette and peel and trim the carrot. Grate both on the long side, put in a bowl, sprinkle with 1/4 tsp salt and set aside for 30 minutes. Then squeeze as much liquid out of the mix as possible (this is a lot of liquid). Put the squeezed vegetables back into the dry bowl and mix in the chilli, onion, ginger, spices and coriander. Sieve the chickpea flour over the mixture, season with salt & black pepper, mix together well and then form into about 8 small balls. Sprinkle over some more chickpea flour if they are not sticking together, but not a lot.
In a deep frying pan or wok heat about 4cm oil over a medium (not high) heat. When the oil is hot drop in about 4 or 5 balls at a time (off a slotted spoon). Fry for about 1 1/2 minutes, turning them occasionally until they are a dark (but not too dark) golden brown colour. Remove with a slotted spoon and leave to drain on kitchen paper in a warm place while you cook the rest.
And try not to overcook them…..!
Coriander Lime Chutney Recipe
- a big bunch of coriander, including stalks, chopped
- 1 (or more) green chillis, chopped
- I lime, zest and juice
- 1 clove garlic, minced
- 1 tsp sugar
- 1 tsp salt
Put everything in a food processor or bowl and blend until smooth. Taste and add more lime, chilli, salt or sugar to taste.
Serve the fritters hot with the coriander lime chutney and another wedge of lime to squeeze over if you like.