Yummy Vegetable Pakora Recipe
These pakora inspired nuggets of golden vegetables are a big hit with little ones. You can make them as mild or as spicy as you like.
By Anne Willicombe
You can use almost any vegetable in these moreish small bites that are the perfect size for little fingers.
These aren’t authentic pakoras by any stretch of the imagination, but that’s what my inspiration was – those little crispy golden nuggets of grated vegetables that keep jumping into your mouth no matter how hard you try to stop eating them.
Real pakoras (please correct me if I’m wrong) use chickpea flour, pretty much any vegetable, and they’re deep fried. The batter is made separately and then the vegetables are dipped into it before frying. I wanted to make something from what I always have in the kitchen, without all the oil and where I could throw everything together into a mixing bowl very quickly.
I used finely ground cornmeal, but you could use plain flour. You can make them as mild or as spicy as you want by adding spices like paprika, chilli (fresh or powder) or garam masala. I was lazy and just grabbed curry powder.
Experiment with different vegetables and different combinations. They can be coarsely grated or chopped into small pieces. Why not leave a comment to tell me your favourites.
Vegetable pakora recipe
Yield: 18 mini pakoras
- 1 medium courgette, coarsely grated
- 1 small sweet potato (about 250g), coarsely grated
- 2 eggs, lightly beaten
- 1 tsp mild curry powder
- 4 tbsp finely ground cornmeal
- 1/2 tsp salt
- Vegetable oil for frying
- Put the grated courgette into a clean tea towel and squeeze out as much liquid as you can.
- In a medium-sized bowl, mix everything except the oil together.
- Heat about 2 tbsp of vegetable oil in a frying pan (enough to cover the bottom) over a medium heat.
- Drop small spoonfuls of batter into the oil. Cook for about 5 mins in total, turning them a couple of times to get an even crispy coating.
- Take out of the pan and drain on paper towel to get rid of any excess oil.
- Serve with plain yogurt with some freshly chopped mint stirred though.
For more information about this author see her profile; +Anne Willicombe