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.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.