Incredible Courgette Bhaji ( Fritters) Recipe with OXO Mandoline2014-09-05
- Servings : 3-4
- Prep Time : 2m
- Cook Time : 10m
- Ready In : 15m
Indian cuisine sounds very complicated, but sometimes the most delicious of things are the most easy.
Take this courgette bhaji for example…
Courgettes are growing out of my ears this year, and I have to be really innovative with my recipes- no one wants to eat the same food again and again, right?
Then my beautiful new OXO Goodgrips Mandoline handheld slicer came to my rescue.
A sleek and brilliant device to hold, this fantastic little slicer makes slicing ever so easy. No need to hold your breath and try to get those perfect slices.
Just grip the handle, slam on the safety food holder and slice away.
The slicer has a really sharp blade, so the food holder is immensely handy.
The best part about the slicer is that it has 3 different levels of thickness, that can be easily adjusted just by moving the lever.
Check out the different thickness.
The vegetables just glide over the blade and seconds later you are left with a mass of absolutely perfect uniform slices..
The nicest part is that you can plop it over a bowl and collect the slices straight into a bowl. I love my gadgets you know- anything that makes my life simple- brilliant gadget- well done OXO. I love it.
I was so excited with the uniform slices that I decided to make bhajis with the courgettes… not a very common recipe for courgettes, I know.. its delicious though.
For this recipe , I used the 2nd setting of the slicer… the middle slice. Also, I sliced the courgettes at an angle to get a longer slice.
3 ingredients and 1 brilliant OXO slicer- and minutes later, we were munching away.
- Chickpea flour- 1/3 cup
- Water- 1/4 cup
- Salt- to taste
- Oil for frying
1. Grab your slicer, slice away
2. Make a batter with the chickpea flour(besan), salt and water.. not too thick but just enough to cover the courgette.
3. Pop into a hot wok with about 1 inch of oil in it. When the oil is hot, dip the courgettes slices in one by one and gently put them into the wok. Remember to gently slide them in from the side, else the oil will splatter onto your hands.
4. When light golden in colour- which would be about 2-3 minutes, remove the fritters with a slotted spoon and drain on absorbent kitchen paper.
Do not make the batter too thick- the aim is to let the taste of the courgette shine through.
Disclaimer: I was given the slicer for review by OXO- the views are entirely my own.