I decided to make these little beauties after Anna and I had been out for food before and, because they were fried in the same oil as other things, they were unable to guarantee that they would be gluten free.
Because I don’t work in a commercial kitchen, it was pretty easy to make sure that ours were. And they were also pretty damn delicious. They were crispy on the outside and I cooked them just long enough to keep them crunchy on the inside too, with a little bit of softness so it wasn’t like just eating battered courgettes. Because that doesn’t sound like fun at all.
I served these as part of a veggie platter we had for a dinner party on the Bank Holiday Weekend, instead of going out and getting hammered. We even had non-alcoholic drinks so that we could get up and talk about sofas and interior decorating.
I have changed so much… WHAT HAVE I BECOME?!?!?
That being said, they were pretty damn awesome. I can just imagine making a massive mixing bowl full of these and just having it on the table with about 8 different homemade dips while we try not to laugh at all the innuendo on Great British Bake-Off.
We had ours with a spicy Pico de Gallo dip which I had made for fajitas but the tangy, piquant flavour of the dip went perfectly with the creamy freshness of these courgette fries.
As I have mentioned before, frying doesn’t have to be unhealthy, if you follow the rules. So I followed said rules and ended up with a fairly healthy side snack.
Let’s get down to it.
Ingredients: Enough for about 4 reasonable people, or 1 me
2 Large Courgettes
2 Spoons Greek Yoghurt
Pinch of Garlic Powder
Coconut Oil (or olive oil. I’m not going to judge… much)
- Top and tail the courgettes. Then, cut them in half through the middle. Cut those halves in half down the width (the circular bit) and cut those quarters… I think we’re at quarters now… anyway, cut those into wedge shapes. Each quarter should yield about 4 wedges. So you’ve got 16 per courgette. And they said I’d never need maths
- Pat down the wedges with kitchen roll to get the excess moisture off.
- In a bowl, whisk up your eggs and yoghurt.
- In another bowl, thoroughly mix everything else, except the coconut oil
- Heat up your oil nice and hot. Don’t know temperatures but use the wooden spoon trick (dip the handle in the oil, if it bubbles, we’re away)
- One by one, dredge your wedges in the egg mixture, then thoroughly coat them in the polenta mix
- Carefully drop them into the oil
- Don’t overcrowd the pan or the oil will cool down and your fries will be greasy. Urgh. Maybe do them 1 courgette at a time.
- Put the finished ones onto some kitchen roll to get even more oil off.
- Put them on a baking tray, again without overcrowding. Put in the oven at about 180 and cook for 15 minutes.
- Get your dip ready and get crunching!