The first time I had these I was shocked how gorgeous and moorish they were, I would have never thought zucchini courgette fries could ever compete with fluffy crispy potato fries, but boy they do!
Gorgeous crispy zucchini or as know to us in the UK courgette fries, these are naturally gluten free, low in carbs and a lighter option without compromising on any favour or texture
Using natures batter made with gram flour which is made from garbanzo beans (chickpeas) makes these naturally gluten free and the addition of some freshly grated Parmesan just seasons the batter to perfection.
Ingredients
(serves 4)
2 large zucchini/ courgettes
1 cup of gram flour
1/4 tsp turmeric
1/2 cup grated Parmesan
Pinch sea salt
Pinch fresh ground black pepper
200-300ml water
2 ltr vegetable oil for frying
Cut the zucchini in half lengthwise then in half crosswise so you have four equal pieces, cut each quarter in to fries, I cut each piece in half then half again and depending on the size half again.
Toss in a bowl with the salt, pepper and Parmesan.
Next make the batter, mix the gram flour with the turmeric, salt the pepper, add two thirds of the water you want a watery batter the consistency of runny single cream so that the batter will only just coat the fries, this gives you a fine crispy coating not deep fried battered fries.
Toss the zucchini fries through the batter, place in you fryer or pan of hot oil heated to 180 C / 356 F, cook for 3-5 minutes until crispy and lightly golden, drain on paper towel, check if the fries need additional seasoning and serve immediately.
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