This casual snack is perfect for sharing with friends while gathered in the kitchen, as the fries need eating as soon as they come out of the pan.
Serves: 4-6
INGREDIENTS
4 medium sized zucchini
Batter
100 grams self-raising flour
100 grams chick pea flour
½ teaspoon of sea salt
chilled sparkling water
To finish
vegetable oil for frying
1 long red chilli, seeded and finely chopped
a few mint leaves, chopped
METHOD
Top and tail the zucchini and cut in half lengthwise. Cut each half into 3 long wedges.
Batter: Sift the two flours into a large bowl. Add the salt and whisk in enough water to make a thin, smooth batter. It should look like pouring cream.
To cook: Heat 3 cm of oil in a wok or deep sauté pan to 185°C.
Dip a few of the zucchini sticks in the batter, letting the excess drip back into the bowl. Carefully drop into the oil. Cook for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen towels.
Sprinkle with sea salt, chilli and mint and serve immediately. Repeat with the remaining zucchini.
Pantry Note: Chickpea flour is also called gram, besan, chana or gabanzo flour, it is used in India for making pakora and bhajis. It is also a traditional ingredient in Italy where it is used in farinata (a thin, crisp pancake) and in France for socca.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!