Posted: 17/07/2015 at 11:58
I would if I could find it Valerie!! although, to be honest, I tend to make it up as I go along using a basic onion bhaji recipe & substituting grated courgette for the onion.
This recipe sounded about the nearest to what I do (minus the sauce)-
I always leave the grated courgette to stand for about an hour sprinkled with the salt and then squeeze the excess moisture out. I make the mixture so it is a dropping consistency (like a sponge mix) and shallow fry rather than deep fry.
Experiment to find the spiciness you like & enjoy!
I suggest you always use gram (chickpea) flour and fresh / whole spices for a crispier texture and more authentic, fresher flavour - some recipes suggest SR flour and curry powder - it just wouldn't be the same!