Of all the ways to eat courgettes this has to be one my favourite ways, and boy are there many! These courgette fries are more like tempura fried courgettes, crunchy, soft and tender inside, fresh as a courgette or zucchinni always is and utterly delicious.
Courgette fries are perfect as a side dish to beef, as a starter, as part os a Tapas selection or simply as a snack. Because who doesn’t just love courgette fries.
If you haven’t tried them yet, I’m sure you’ll love them too!
A little tip: If you see that there is some batter left over, you can dip other yummy veggies in it and fry them away! Cauliflower and broccoli are my absolute second favourites and provide a nice variation in colour, texture and flavour nuance.
So feel free to experiment, you will not regret it!
- 1 – 2 medium courgettes cut into 1cm thick sticks or batons
- Neutral vegetable oil for frying (f.ex sunflower oil)
- 75 g plain flour
- 100 ml sparkling water
- 1 egg white
- Salt flakes
- freshly grated parmesan cheese
- grated lemon zest
- Italian herb mix or dry oregano
Once the courgettes are cut into batons or sticks, place on a colander and sprinkle with fine salt. Let the salted courgettes rest for about 15-20 mins.
In large bowl mix the flour in a large bowl with about half of the sparkling water adding as needed until the consistency becomes that of a thin batter.
In a separate bowl, whisk the egg white to soft peaks (that flop over), then fold into the batter.
Pat the courgette batons dry with kitchen paper then, toss the courgettes in the batter until fully covered.
Carefully and working it small batches, fry until golden and crisp, usually about 1-2 minutes.
Remove from the frying pan with a slotted spoon and drain on kitchen paper to remove excess oil while you fry the rest.
Season with salt flakes, parmesan, Italian herb mix and lemon zest.