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 2:

  • 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 6:

  • 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 8:

  • 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 10:

  • Step 11:

  • great with mango chutney!
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