1 red onion, halved and finely sliced
1 chilli, deseeded and finely chopped
Large pinch salt
2 tsp curry powder (or you can make your own mix of the usual suspects: cumin, coriander, turmeric, chilli, etc)
Chopped fresh coriander (big handful should do it)
150g Gram flour
Grate all the courgettes and place in a clean tea towel, ring out as much excess water as you can from the courgettes. It makes a difference so don’t skip this bit.
Place grated courgette and onion, chilli, salt, curry powder and coriander into a bowl and break in the egg, then sprinkle over the flour. Mix thoroughly
Now slowly add cold water, about a tablespoon at a time, until you’ve got a really thick paste (you’ll probably need around 100ml or so, but judge it by eye).
Leave this to one side while you heat up a wok or large saucepan with a good couple of inches of oil (groundnut is fine). Once the oil is hot just drop in tablespoons of the batter and fry. When the first side is a deep golden brown, flip them over in the oil and cook the other side
Drain on kitchen paper and serve with a nice yoghurt and mint dip, or maybe some mango chutney