French fries are one of the simplest and delicious dishes to make – and to make them extra crunchy and tasty, one food expert has shared a surprising alternative to use
French fries, or chips as we fondly call them here, are a fast-food favourite with their irresistible crunch and endless flavour possibilities. Yet, the traditional potato version isn’t exactly the healthiest choice for regular munching. But fear not, fry aficionados!
The culinary whizzes at Good Food have let us in on a veggie secret that’s just as satisfying and can be rustled up in half an hour. With a few simple tweaks, this veggie revelation is a breeze to make and serves up a guilt-free treat.
They’ve even gone so far as to claim: “Ditch the potatoes and try these moreish courgette fries as a snack or side dish. Scatter with Parmesan before serving.”
Here’s what you’ll need for this game-changing courgette fries recipe that serves two, preps in five minutes, and cooks in 25, reports the Express.
Ingredients
- Two tablespoons of plain flour
- Two courgettes
- Oil
- 15g of Parmesan grated
- Salt and pepper to taste
Method
Now, onto the method. Kick things off by slicing your courgettes into 1cm sticks. Grab a bowl, chuck in some flour, and give it a light dousing with a couple of tablespoons of water. Whisk it up until you’ve got a thick batter, then season it well with salt and a good crack of black pepper.
Toss those courgettes in until they’re nicely coated. Next, get a deep pan and heat about 4cm of oil to 180°C – just remember to keep it less than two-thirds full to avoid any kitchen mishaps.
Before plunging the courgettes into the bubbling oil, check it’s at the perfect temperature by dropping in a tiny bit of batter – it should fizz and turn golden within 30 seconds.
Once you’re satisfied it’s ready, gently lower in half the battered courgettes and let them sizzle for five to six minutes, flipping them after roughly a minute until they’re gorgeously crisp and golden.
Should any pieces cling together, delicately prise them apart using tongs. Pop them onto a plate lined with kitchen roll to soak up excess oil, then repeat the process with the remaining batch.
Dust with Parmesan and serve immediately whilst piping hot. These courgette chips have earned themselves a stellar five out of six star rating from impressed home cooks.
One delighted reviewer said: “Great recipe, really tasty. I cut my courgettes a little bit thicker than written here (a bit closer to the shape of potato wedges), but they still fried well. Very sweet, crispy on the outside, very soft in the middle. Will absolutely become a staple in our house.”
Another foodie offered their own twist, suggesting: ” Add paprika to the fires.” However, one curious cook wondered: “Can you cook these in the air fryer rather than deep fat frying them?”
Good Food replied: “We haven’t tested this in the air fryer, so we can’t guarantee the results. You’ll need to make sure there’s no excess batter on them, as this can cause problems with the air fryer.
“You might be better to just coat them in seasoned flour, spray or drizzle with some oil, then cook in the air fryer. We hope this helps.”