FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
< Back to Recipes
Courgette Bhaji, Nasturtium, and Chilli
Courgette Bhaji, Nasturtium, and Chilli
British
Starter
1 hour
Vegetables/vegetarian
Medium
Serves
20

This summery dish beautifully balances the delicate flavour or courgette with some punchy spices and chilli oil. As chef Will Devlin notes, it's a favourite dish on the menu of his restaurant, The Small Holding: "We serve this courgette bhaji in the height of summer as part of a dish with different courgette treatments including roasted and puréed. The finished plate is dressed with chilli oil and nasturtium leaves and flowers. Grace Dent described these crispy little bites as a ‘magical mouthful’ and the highpoint of her lunch for her review in the Guardian."

Recipe courtesy of
Ingredients

Courgette Bhajis

  • 4 medium courgettes
  • 170g gram flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin seeds
  • 15g salt
  • 80ml sparkling water
  • 1 litre of sunflower oil to fry

Courgette sauce

  • Reserved courgette peelings
  • Salt
  • Butter, for frying
  • Rapeseed oil, for frying

Roasted courgette

  • 1 medium courgette
  • Chilli oil
  • Salt
Method
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Method
  1. To make the bhaji, peel, grate and salt four of the courgettes, reserving the peelings for the courgette sauce. Set the grated courgettes aside until they release some liquid, then place in a clean cloth and squeeze out any excess liquid.
  2. Mix the grated courgette with all of the other ingredients, except the sunflower oil, to form a batter.
  3. Heat the sunflower oil to 175°C.
  4. Make a courgette sauce by sautéing the peelings hard and fast in a little rapeseed oil and butter with the lid on to create steam. When just tender and still hot, whiz in a blender and season to taste.
  5. Slice the remaining courgette into thick rounds, season with salt and brush with a little chilli oil. Roast in a hot, dry pan until soft and just charred.
  6. Using a tablespoon, scoop a spoonful of the courgette mixture into the hot oil and fry for a minute or so on each side until golden brown. Drain on kitchen paper to remove excess oil.
  7. Serve the bhajis hot with a spoonful of courgette purée, pieces of roasted courgette and dress with chilli oil and nasturtium leaves and flowers.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
SUNDAY
Cauliflower Hotcakes with Cherry Tomato, Broad Bean and Avocado Salsa
British
Main
45 mins
Eggs
Medium
The Flexible Family Cookbook
Rainbow Fries
British
Side
1 hour
Vegetables/vegetarian
Easy
The Flexible Family Cookbook
Popcorn Cauliflower Bites
British
Side
30 mins
Vegetables/vegetarian
Easy