Courgette crisps

Courgette crisps

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

These little vegetable crisps are dangerously moreish and make a lovely accompaniment to a glass of white wine. The longer you salt and drain the courgette (zucchini), the crisper they will be when you fry them. Watch them carefully as they cook, because there is only a matter of seconds between golden brown and delicious and dark brown and bitter.

Ingredients

Quantity Ingredient
1/2 teaspoon fine salt
1 courgette, finely sliced into rounds
vegetable oil, for frying
3-4 tablespoons plain flour

Method

  1. Scatter the salt over the courgette slices, then place in a colander set over a bowl. Leave to drain, preferably overnight, in the fridge. When you are ready to cook, remove from the colander and pat dry very thoroughly using paper towels.
  2. In a high-sided pan, heat 3 cm of oil until it reaches 180ºC on an oil thermometer, or when a cube of day-old bread dropped into it sizzles and browns in 30 seconds.
  3. Spoon the flour into a sandwich bag and add the courgette slices. Holding it firmly shut, shake gently to coat the slices in flour (you may need to do this in 2 batches). Shake off the excess and carefully drop them, 3–4 at a time, into the oil. Cook for 2–2½ minutes, or until golden brown all over. Use a slotted spoon to remove from the oil and drain on paper towels. Keep the cooked crisps warm while you fry the rest. Serve immediately.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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