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! 