Crispy courgette fries
Skill level: Easy peasy
Costs: Cheap as chips
Courgette fries make a fantastic alternative to the old favourite, potato chips – and they’re just as easy but much quicker to make. Simply cut courgettes into 1 cm-thick slices, dip in milk, dredge in seasoned flour and deep-fry until golden and crispy. Serve them alongside a juicy grilled steak and garlicky mushrooms. Or if you would prefer them on their own, they’re perfect as a vegetarian starter or as a quick snack if you fancy something a bit different. Cut down on chips and try these tasty vegetable fries instead. Add salt to taste.
- 250-300ml sunflower or vegetable oil for frying
- 2 courgettes, cut into chips, length-wise
- A few tablespoons of milk
- 1-2tbsp gram flour
To make garlicky mushrooms, halve 10-12 white cup mushrooms, and then mix 50g softened butter with two peeled and finely chopped garlic cloves. Gently heat a small saucepan, and then add the mushrooms. Cook for around 5 mins until the mushrooms become tender.
- In a large saucepan, heat the oil until hot enough to make a piece of bread sizzle if dropped into it. When it has come to temperature, dip the courgette chips into milk and then roll in flour.
- Carefully drop them into the oil and cook for 1-2 mins, until crisp and golden. Do this in batches if you have a lot of chips, taking care to bring the temperature of the oil back up after each batch. Remove the chips with a slotted spoon and drain on kitchen paper. Season with a little salt.