Courgette fries with spicy chilli mayonnaise
- August 2021
- Serves 4
- Hands-on time 20 min
Crisp courgette fries, a pot of homemade spicy chiili mayonnaise for dunking…and a glass of cold white wine. What could be better on a summer night?
Check out dozens more delicious ways to use up a glut of summer veg, with our courgette recipes collection.
- Vegetarian recipes
- 45.2g (5.8g saturated)
- 16.4g (1.5g sugars)
- 12 baby or 3 medium courgettes, cut into thin batons (about 1cm thick)
- Vegetable oil for frying
- 75g plain flour
- 100-130ml sparkling water
- 1 large free-range egg white (reserve the yolk for the mayonnaise)
- Salt flakes, grated lemon zest and parmesan, and oregano to serve
For the spicy mayonnaise
- 1 small garlic clove, finely grated
- 1 large free-range egg yolk
- 1 tsp dijon mustard
- 180ml mild olive oil
- Juice 1 lemon
- 1-2 tbsp chilli pesto or bomba calabrese (see Know-how)
You’ll also need
- Stick blender
Useful to have
- Digital thermometer
- In a large bowl, toss the courgettes with a large pinch of salt to coat. Tip into a colander set over the bowl and leave for 20 minutes (see Know-how).
- For the mayonnaise, put the garlic, egg yolk, mustard and oil in a jug, then whizz using a stick blender until it emulsifies and thickens. Add most of the lemon juice, the chilli pesto and a good pinch of salt to taste, adjusting with a little more salt or juice if needed. Cover and set aside.
- Put a deep-sided sauté pan or heavy-based pan over a medium-high heat and add 2-3cm vegetable oil. Heat to 180ºC on a digital thermometer (a piece of bread dropped into the oil should turn golden in 15-20 seconds).
- Mix the flour in a large bowl with enough sparkling water to make a thin batter the consistency of double cream. Whisk the egg white in a separate bowl to soft peaks (that flop over), then fold into the batter. Pat the courgette batons dry with kitchen paper. Working in batches, toss the courgettes in the batter, then fry for about 1 minute until golden and crisp. Remove with a slotted spoon and drain on a plate lined with kitchen paper while you fry the rest.
- Toss the hot courgette fries with salt flakes, lemon zest, parmesan and oregano, then serve immediately with the spicy mayonnaise.
Bomba calabrese is a spicy condiment made with Calabrian chillies (it gives ’nduja its distinctive heat). Find it in Italian delis or at souschef.co.uk.
Salting the courgettes ensures the fries are well seasoned and also draws out some moisture, helping keep the batter crisp.
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