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Indian Courgette Latkes
(from Asian‐European Fusion)
Fiona Moore
Abstract
This is an elegant and tasty vegetarian main course which is inexpensive and easy to prepare. It is a
combination of Madhur Jaffrey’s recipe for courgette bhajis, and my mother’s recipe for latkes
(Jewish potato/onion fritters). As such, it blends Asian and Northern European cooking traditions to
produce a genuinely international dish; my guests enjoy the unusual, but logical, combination of
flavours and textures which result.
Theory
As a postdoctoral fellow determined to live a sustainable vegetarian lifestyle on a limited budget, I
discovered the original version of this dish in Jaffrey’s Eastern Vegetarian Cooking. Being an
incorrigible meddler with recipes, however, I rapidly found myself simplifying, altering, and adding
eggs and flour before ending up with a version of the dish which I and my family liked. I usually serve
this dish when we have company visiting, though it can also be a good morale‐boosting supper when
the autumn nights begin to draw in (and, coincidentally, the garden produces an abundance of
courgettes!).
Methodology
Preparing the latkes
1. Chop the chilli and coriander as fine as
possible, reserving some coriander leaves
for garnish.
2. Grate the courgettes and the onions
together.
3. Place on a cheesecloth and squeeze to
drain out as much liquid as possible.
4. Combine grated vegetables in a bowl with
the chilli, ginger root, coriander, egg, flour,
pepper and salt, mixing until you have a
soft, sticky batter; if needed, add more
flour.
Preparing the sauce
5. Mince the garlic finely and chop the onion
coarsely.
6. Heat the oil in a saucepan and fry the
onion and garlic until soft.
7. Add the spices and cook for two minutes
more or until aromatic.
8. Add the tomatoes, bring to the boil, reduce
heat and simmer for 10‐20 minutes,
stirring occasionally; if the sauce thickens
too much during this time, add a little
water.
9. Meanwhile, heat the rest of the olive oil in a heavy, ideally cast‐iron, skillet.
10. Drop tablespoonfuls of the batter into the oil, fry until golden brown on one side, then flip over
and fry until the other side is golden brown.
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Ingredients (for four persons)
For the latkes:
2 medium‐sized courgettes (or one large one)
1 large onion
1 green chilli
1 tablespoon grated/minced ginger root
small bunch fresh coriander (or 1 teaspoon dried)
1 large egg
2 tablespoons flour
½ teaspoon pepper
¼ teaspoon salt
2 tablespoons olive oil (for frying)
For the sauce:
1 tablespoon olive oil
1 medium‐sized onion
1 clove of garlic
½ teaspoon chilli powder
½ teaspoon turmeric
½ teaspoon cumin seeds
1 teaspoon garam masala
(please note: increase or decrease quantities of
spices if you want a hotter or milder curry)
1 tin tomatoes
¼ cup cream