14 oz coarsely grated zucchini (about 1 large)
1 teaspoon fine sea salt
½ onion, thinly sliced
2 tablespoons tapioca starch
2 tablespoons coconut flour
½ teaspoon baking soda
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
¼ teaspoon chili powder or a pinch of cayenne pepper (optional)
sea salt and freshly ground black pepper
1 cup olive oil or coconut oil
lemon cheeks or wedges, to serve
½ cup Mayonnaise
1 teaspoon curry powder or enough to taste
To make the curried mayonnaise, combine the mayo and curry powder in a bowl and mix well. Set aside until needed.
Place the zucchini in a colander, sprinkle with the salt and mix to combine. Leave the zucchini to ‘sweat’ for 15 minutes.
Squeeze out all the moisture from the zucchini with your hands. You can also wrap the zucchini in a clean tea towel or some cheesecloth and squeeze out the liquid.
Combine the zucchini, onion, eggs, tapioca and coconut flours, baking soda, cumin, coriander and chili powder or cayenne pepper (if using) in a bowl and mix well to form a thick batter. Season with salt and pepper.
Heat the oil in a large, deep frying pan over medium heat. Test the heat of the oil by placing a small amount of batter in the pan. If the oil begins to sizzle around the bhaji mixture, it has reached its ideal heat.
Gently drop 1 tablespoon of batter per bhaji into the pan (don’t cook more than four per batch) and cook for 2 minutes on each side, or until golden brown and cooked through. Remove the bhajis from the pan using metal tongs or a slotted spoon and drain on paper towel. Sprinkle with salt and allow the bhajis to cool for 1 minute before serving
with the curried mayonnaise and lemon cheeks or wedges.