Step 1: *courgettes and aubergines can hold a lot of water, so once grated and sliced you will need to spread them over kitchen roll to absorb some of the moisture.*
Step 3: first, make the batter. Mix the flour with the curry powder and season with salt and pepper.
Step 4: add the water and milk, then mix to form a thick pancake-like batter.
Step 5: add the courgette and aubergine to the batter and coat well.
Step 7: for deep frying, you will need about 2cm of oil in a saucepan. Heat the oil on high, but don’t let it get smoking! You can test to see if the oil is hot enough by dropping a small amount of batter in the oil- if it sizzles straight away it’s ready.
Step 9: place teaspoon sized amounts of batter into the oil, then fry until golden brown. This will take about 1 minute on each side. Drain on kitchen roll and sprinkle with salt.
Step 11: great with mango chutney!