Zucchini Pakoras

• medium zucchinis↗2

  (about 500g), grated

• red onion↗1

  grated

• chickpea flour↗175g g
• red chilli↗1

  finely sliced

• ground coriander↗1 tsp tsp
• ground cumin↗1 tsp tsp
• ginger↗1 tsp tsp
• small bunch of cilantro½

  finely chopped

• sunflower oil↗

  for deep-frying

• cilantro, tamarind or mango chutney

  for serving (optional)

Step-by-step instructions

1. 1

   Place all ingredients except the oil into a bowl together with ½ tsp salt and mix with your hands, squeezing. The moisture from the zucchini will help bind everything together; you need a sticky but not overly wet batter.

2. 2

   Pour oil into a heavy pot so that it fills no more than a third of its volume, and heat over medium heat to 180 °C. If you don’t have a thermometer, test readiness by dropping a pinch of the pakora mixture; it should sizzle and turn golden in 10‑20 seconds.

3. 3

   Carefully drop spoonfuls of the mixture into the oil, using another spoon to slide them into the oil. Fry for about 2 minutes, then flip and fry another 2‑3 minutes until golden, crisp and cooked through. Continue frying in batches until the mixture is exhausted.

4. 4

   Place the cooked pakoras on a paper towel to drain excess oil. You can keep them warm in a low‑temperature oven while you finish the rest. Serve immediately with your favorite chutney, if desired.