These are based on onion bhajis and the spice mixture really perks up the vegetable. Serve with a chutney such as mango or lime pickle – or with a minted yogurt dip.
Vegetable or corn oil for deep frying
2-3 courgettes, shredded into matchstick-like lengths
1tsp ground cumin
1tsp black mustard seeds
½tsp ground turmeric
1tbsp chopped coriander
Salt and freshly ground black pepper
1tbsp gram (chickpea) flour
3tbsp self-raising flour (or gluten free)
Cold water to mix
Mix all of the ingredients together for the fritters and mix in enough water to make a light batter; season.
Preheat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep-fat fryer. Using a tablespoon, drop a spoonful of the mixture into the fat as a tester – when it turns nice and golden add the prepared courgettes.
Move them around in the pan with a slotted spoon for a minute or so until golden, then transfer on to some kitchen paper. If the first one or two you remove from the pan seem a little stodgy, you can add more water to adjust the consistency. Serve them immediately.