Courgette Fries with Sweet Vinegar Dip


Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves: 2
Ingredients:
Vinegar dip
- 2 tbsp SAFARI® Organic White Wine Vinegar
- ½ red chilli, finely chopped
- 1 small garlic clove, finely chopped
- 1 tsp caster sugar
- pinch sea salt
Courgette fries
- 250g courgettes, cut into 6cm long, 5mm thick chips
- 3 tbsp plain flour
- Sunflower oil
- 1 tsp dried oregano
Method:
Dip
- Whisk together the ingredients for the vinegar dip and set aside.
Fries
- For the batter, whisk the flour and a pinch of salt with 50ml cold water in a bowl until it forms a smooth paste.
- Heat 1cm of sunflower oil in a large, deep saucepan over a medium-high heat until it reaches 180°C.
- Test the oil is hot enough by throwing in a cube of bread – it should turn golden brown in around 15 seconds.
- Toss half of the courgettes in the batter to coat. Gently lift them out using a slotted spoon, shaking off the excess batter.
- Add the battered courgettes to the hot oil, spreading them out so they don’t stick together.
- Fry for around 5 minutes, turning halfway.
- Transfer to a plate lined with kitchen paper whilst you batter and cook the remaining courgettes.
- Sprinkle the courgette fries with sea salt and oregano, and serve with the vinegar to dip.