These are not chips. If you are craving a fluffy, carby heap of fried potato, these courgette numbers likely will not satisfy. However, if you enjoy hot, crisp, juicy vegetables, you are in luck. As a vegetable side or a fantastic snack with drinks, especially paired with a hot sauce or punchy dip, courgette fritti deliver.
Preparation and Cooking Time
Prep time: 15 minutes. Salt resting: 30 minutes or more. Cook time: 15 minutes. Serves 8 as a side dish.
Ingredients
- 2 medium courgettes
- Salt
- 150g plain flour
- 2 egg whites
- Light olive or neutral oil
Step 1: A Note on the Courgettes
You can use just about any size of courgette or other summer squash for this recipe. However, bear in mind that larger fruits contain more seeds. For bigger courgettes and marrows, consider using a teaspoon to scrape out the watery core. The steam from those seeds during cooking can turn the batter soggy.
Step 2: A Note on the Shape
After testing various shapes, the thinner the cut, the crisper the outsides, though at the expense of the juicy centre. Chunky matchsticks seem the best compromise. You might prefer bigger batons for easier dipping. If using a rounder squash such as a pattypan, half-moons also work well.
Step 3: Cut the Courgettes
Trim the ends off the courgettes, then cut each one in half lengthways. Stand one on its wider end and carefully slice down into roughly 5mm-thick pieces. A mandoline can be used if you have one. Stack the slices, cut into matchsticks, and repeat with the remaining courgette.
Step 4: Salt the Courgettes
Toss the matchsticks with a fairly generous sprinkling of salt, then place them in a colander or sieve set over a bowl or sink. Leave to drain for about 30 minutes. This step draws out water, making for a crisper finish and seasons the courgettes from the inside out. You can skip it if pressed for time.
Step 5: Start the Batter
Meanwhile, put the flour (a gluten-free variety works fine) in a wide, shallow dish. Stir in enough lukewarm water (about 250ml) to make a batter with the consistency of double cream (a thick but pourable liquid). Season lightly and rest for 20 minutes if you have time.
Step 6: Whip the Egg Whites
Put the egg whites in a large bowl and whisk to stiff peaks. If you like, use the yolks to make a mayonnaise for dipping; any blender mayonnaise recipe will work. Stir a spoonful of the egg white mix into the batter to loosen it, then carefully fold in the rest.
Step 7: Heat the Oil and Turn on the Oven
Fill a large, deep pan by a third with oil, then heat it to 170C (150C fan)/335F/gas 3½ (or use a deep-fat fryer set to the same temperature). Turn on the oven to low, and have ready an ovenproof tray lined with kitchen paper near the hob. Squeeze the excess liquid out of the salted courgettes, then tip them into a clean tea towel and rub as dry as possible.
Step 8: Fry in Batches
When the oil is hot, drop a handful of the courgettes into the batter, then shake off as much excess batter as possible. Fry, stirring to separate the fries and prevent clumping, for three to four minutes, until golden. Scoop out onto the kitchen paper-lined tray, season lightly, then keep warm in the low oven while you repeat with the rest of the courgettes, making sure the oil comes to temperature each time.
Step 9: Serving Suggestions
You can cut the courgettes and make the batter up to 24 hours in advance, storing both in the fridge. The cooked fries pair well with garlic mayonnaise, hot sauce, salsa verde, or a quick dip made by mixing thick plain yoghurt with crushed garlic, crumbled feta, and fresh herbs. Season and add lemon juice and olive oil to taste.
