Preheat your oven to 170C.
Spiralize your courgettes into courgetti. You can use a spiralizer or if you don't have one, you could use a peeler and then cut the strips to be thinner.
A lot of water comes off of courgette so I often squeeze mine out in kitchen roll before I cook with it a lot!
Place your courgette in a bowl and add your flour, asafoetida, cinnamon, curry powder, baking powder, chilli flakes and salt. Mix together so your courgette is nicely coated.
Add your beaten eggs to your bowl and coat the courgette.
Coat the base of your frying pan with a thin layer of garlic infused oil and put on a medium/high heat. When the oil is hot enough you can add a little bit of the mixture and it should sizzle.
Once the oil has heated, dollop a large spoonful of the mixture into the frying pan and slightly flatten with the back of the spoon. If your frying pan is large enough, you can do 2-3 at a time.
Fry on each side for about 30 seconds or until it starts to turn golden. Use a spatula to very carefully turn them over (I often find I need to add a little extra oil every few bhajis).
Once each bhaji is cooked on both sides, place them all onto a baking sheet. Place them in the preheated oven for about 10 minutes.
Remove from the oven and serve hot or cold. Enjoy!