Courgette fries
Dunk crispy, golden courgette fries in a sweet and spicy vinegar dip for a classic salt and vinegar vibe.
Ingredients
For the vinegar dip
- 2 tbsp white wine vinegar
- 陆 red chilli, finely chopped
- 1 small garlic clove, finely chopped
- 1 tsp caster sugar
- pinch sea salt
For the courgette fries
- 250g/9oz courgettes, cut into 6cm/2陆in long, 5mm/鈪昳n thick chips
- 3 tbsp plain flour
- sunflower oil, for frying
- 1 tsp dried oregano
Method
Whisk together the ingredients for the vinegar dip and set aside.
To make the batter, whisk the flour and a pinch of salt with 50ml/2fl oz cold water in a bowl until it forms a smooth paste.
Heat 1cm/陆in of sunflower oil in a large, deep saucepan over a medium-high heat until it reaches 180C. The oil is hot enough when a cube of bread turns golden brown in around 15 seconds.
Add half of the courgettes to the batter and toss to coat. Gently lift them out using a slotted spoon, shaking off the excess batter.
Add the battered courgettes to the hot oil, spreading them out so they don't stick together. Fry for around 5 minutes, turning halfway. Transfer to a plate lined with kitchen paper whilst you batter and cook the remaining courgettes.
Sprinkle the courgette fries with sea salt and oregano, and serve with the vinegar to dip.
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