Whether you call them fries, crisps or chips, you may find the humble courgette going up in your estimation when you try this quick and easy snack. They also make a great side dish to grilled sea bass.
If you have some flowers, then give these fried courgette flowers a go.
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Ingredients
- 225g courgettes
- 1½ tbsp plain flour
- Vegetable oil, for deep frying
- 2 tbsp finely grated Grana Padano cheese
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Method
- Slice the courgettes into 3mm thick x 7cm long chips. Put the flour in a bowl and beat in 50ml water to make a smooth, thick batter the consistency of soured cream.
- Half-fill a deep saucepan with oil. Place over a high heat until it reaches 180C (or until a cube of bread turns brown in 1 minute). Drop half the courgette chips into the batter and turn to coat. Using a fish slice, lift the courgette chips out of the batter and allow the excess to drip off.
- Carefully drop the courgette pieces into the hot oil and cook for about 1-2 minutes, until golden.
- Remove from the hot oil with a slotted spoon and drain on kitchen paper. Toss with the cheese when still hot and add a good grinding of black pepper. Repeat with the remaining courgettes and serve immediately.
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