As a lifelong latke zealot this is a hard for me to admit: pakoras are possibly the best veggie fritters ever. They hail from the northern part of the Indian subcontinent, and much like latkes usually include potatoes and onions. But the similarity ends there.
Where the latke layers on more neutral ingredients like egg and corn starch, this pakora recipe hits the pedal with chilies, cilantro, ginger, a half dozen spices, and eggplant and then binds them all together with earthy chickpea flour. That might sound a little complicated but unlike latkes, pakoras don't require you to squeeze out excess water from the vegetables, which significantly reduced the overall prep-time and mess. The first pakoras will start emerging from the oil 15-20 minutes after you begin. And the result: a herbaceous, spicy wonder of a mouthful that will make you feel very accomplished without much effort. If Indian cooking has a gateway drug this, my friends, is it.