Pumpkin Pakora with Spicy Basil Mayo

Pumpkin Pakora with Spicy Basil Mayo

Yields: 4 to 6 servings

• 1 tsp salt, plus more for salting water
• 1 large red onion (about 8 oz)
• 1 medium baking pumpkin, skin and seeds removed
• 1 piece fresh ginger (about 3 inches), peeled
• 2 large jalapeño peppers (or any desired chiles), seeded
• 4 oz fresh basil sprigs, leaves removed
• ½ cup fresh lime juice (from 3 to 4 limes)
• 1 cup mayonnaise
• 8 cups frying oil such as peanut, sunflower, canola or corn oil
• 1¾ cups plus 1 Tbsp (169 grams) chickpea flour
• ½ tsp baking powder
• ¾ cup water

Fill large covered saucepot about three-fourths full with salted water; heat to boiling over high heat.

Meanwhile, with food processor with grating blade attached, or with largest holes on box grater, grate onion, then transfer to large bowl; grate enough pumpkin to yield 3 cups, then add to same bowl. Using small holes on box grater, grate 1 tablespoon plus 1 teaspoon ginger, then transfer to same bowl. Rinse grater. Using small holes, grate jalapeños; add 1½ tablespoons to bowl with vegetables and set aside 2 tablespoons to use later. 

Cook all grated vegetables in boiling water 1 minute or just until al dente. Drain vegetables well in colander, then set aside to cool to room temperature. 

Prepare dipping sauce: Into food processor with knife blade attached, add basil, lime juice and reserved grated jalapeño; blend until smooth. Add mayonnaise and process until mixture is well combined. Transfer sauce to serving bowl; set aside. 

In large heavy-bottomed saucepot or deep-fryer, heat oil over medium-high heat to 350°F.

In large bowl, with whisk, stir flour with 1 teaspoon salt and baking powder; slowly stir in water. Add vegetable mixture and fold into batter until vegetables are well-coated. With 2 forks, 2-ounce disher, ice cream scoop or ¼-cup measuring cup, form mixture into loosely formed balls. In batches, carefully add balls to hot oil, frying only 3 to 4 at a time; cook 4 to 5 minutes or until pakora appear brown and crisp. With slotted spoon or spider-style strainer, transfer pakora to paper-towel-lined plate to drain and sprinkle with salt. Serve hot with dipping sauce.