COURGETTES FRIES WITH LEMON AND FETA SAUCE. 12/07/14
Feta and courgette are a great match and the acidity of the sauce cuts through the batter perfectly.
INGREDIENTS METHOD

Serves 4 as a side


3 small courgettes 
150g/5oz plain flour 
100ml/3 ½ fl oz sparkling water 
1 egg white 
Vegetable oil, for frying

 

Feta sauce 
½ garlic clove 
Two thyme sprigs, leaves picked 
200g/7oz feta 
Zest of ½ lemon, juice of 1 
4 tbsp extra-virgin olive oil

 

 

Make the feta sauce first. In a pestle and mortar, crush the garlic and thyme with a pinch of salt, then start crumbling in the feta, bashing it in as you go (you can also use a food processor). Then stir in the lemon zest, juice and olive oil. Add a little pepper and chilli flakes and transfer to a bowl.

 

To make the fries, cut the ends off the courgettes and neatly slice them into 2cm-wide matchsticks. Place the flour in a large bowl and slowly whisk in the water until you have a batter with the consistency of double cream – add more flour or water until you get it just right. Beat the egg whites until you have stiff peaks, then fold them into the batter, being careful not to overwork it.

 

In a deep, heavy-bottomed pan, add the vegetable oil to a depth of about 6cm (2½in) and heat it to about 180C/350F – you can test the temperature by dropping in a bit of the batter; if it turns, fizzes and whizzes around then the oil is the right temperature.

 

Drop the courgette fries into the batter, toss lightly, then very carefully lower a couple of handfuls of them into the oil, trying to keep them as separate as possible – you may need to stir them a little to prevent sticking.

Once golden and crisp, remove with a slotted spoon to drain on kitchen paper and fry the remaining batches. Season generously with salt and serve with the feta dip.

YOU MIGHT ALSO LIKE
BEEF AND SEA BREAM TARTAR WITH CAPERS AND HORSERADISH.
05/07/14
FRESH GOAT'S CHEESE WITH SMASHED BROAD BEANS ON TOAST.
05/07/14
STRAWBERRY AND ELDERFLOWER TRIFLES.
28/06/14
STRAWBERRY AND MOSCATO D'ASTI SORBET.
28/06/14
PEACH, TOMATO, MOZZARELLA & BASIL SALAD.
19/07/14
CHILLED PEA SOUP WITH FRIED HAM CROQUETTES.
05/07/14
PIEDMONTESE PEPPERS.
19/07/14
SLOW-COOKED COURGETTES WITH GRILLED SALMON AND RED CHILLI SAUCE RECIPE.
12/07/14
WARM SMOKED MACKEREL WITH PICKLED CUCUMBER.
05/07/14
PRAWN AND SWEETCORN PAKORAS.
13/09/14
ADANA KOFTE AND GRILLED TURKISH BREADS.
16/08/14
GRILLED TEQUILA PRAWNS WITH AVOCADO SALSA.
09/08/14
MORCILLA AND POTATO QUESADILLA WITH GUACAMOLE.
09/08/14
RICE-AND-HERB STUFFED TOMATOES.
02/08/14
PIEDMONTESE PEPPERS.
19/07/14
NEW POTATOES AND ASPARAGUS ROASTED IN A BAG.
21/06/14
QUICK CAULIFLOWER CHEESE.
24/01/14
CAULIFLOWER, SAFFRON, SULTANAS & PINE NUTS WITH GRILLED FISH.
24/01/14
MIDDLE EASTERN CHRISTMAS STUFFING.
14/12/13
THE ULTIMATE CHRISTMAS SIDES.
14/12/13
CAPONATA.
02/08/13
MANGO, TOMATO & AVOCADO SALAD.
19/07/13
KERALAN ASAPARAGUS & COCONUT THORAN.
09/05/13
JAPANESE WILTED GREENS WITH SESAME.
15/04/13
LATKE.
22/01/13
GOOSE FAT POTATOES.
15/12/12
CABBAGE & SMOKED BACON WITH SAGE.
15/12/12
COURGETTES FRIES WITH LEMON AND FETA SAUCE. 12/07/14
Feta and courgette are a great match and the acidity of the sauce cuts through the batter perfectly.
INGREDIENTS

Serves 4 as a side


3 small courgettes 
150g/5oz plain flour 
100ml/3 ½ fl oz sparkling water 
1 egg white 
Vegetable oil, for frying

 

Feta sauce 
½ garlic clove 
Two thyme sprigs, leaves picked 
200g/7oz feta 
Zest of ½ lemon, juice of 1 
4 tbsp extra-virgin olive oil

 

 

METHOD

Make the feta sauce first. In a pestle and mortar, crush the garlic and thyme with a pinch of salt, then start crumbling in the feta, bashing it in as you go (you can also use a food processor). Then stir in the lemon zest, juice and olive oil. Add a little pepper and chilli flakes and transfer to a bowl.

 

To make the fries, cut the ends off the courgettes and neatly slice them into 2cm-wide matchsticks. Place the flour in a large bowl and slowly whisk in the water until you have a batter with the consistency of double cream – add more flour or water until you get it just right. Beat the egg whites until you have stiff peaks, then fold them into the batter, being careful not to overwork it.

 

In a deep, heavy-bottomed pan, add the vegetable oil to a depth of about 6cm (2½in) and heat it to about 180C/350F – you can test the temperature by dropping in a bit of the batter; if it turns, fizzes and whizzes around then the oil is the right temperature.

 

Drop the courgette fries into the batter, toss lightly, then very carefully lower a couple of handfuls of them into the oil, trying to keep them as separate as possible – you may need to stir them a little to prevent sticking.

Once golden and crisp, remove with a slotted spoon to drain on kitchen paper and fry the remaining batches. Season generously with salt and serve with the feta dip.

YOU MAY ALSO LIKE
BEEF AND SEA BREAM TARTAR WITH CAPERS AND HORSERADISH. 05/07/14
FRESH GOAT'S CHEESE WITH SMASHED BROAD BEANS ON TOAST. 05/07/14
STRAWBERRY AND ELDERFLOWER TRIFLES. 28/06/14
STRAWBERRY AND MOSCATO D'ASTI SORBET. 28/06/14
PEACH, TOMATO, MOZZARELLA & BASIL SALAD. 19/07/14
CHILLED PEA SOUP WITH FRIED HAM CROQUETTES. 05/07/14
PIEDMONTESE PEPPERS. 19/07/14
SLOW-COOKED COURGETTES WITH GRILLED SALMON AND RED CHILLI SAUCE RECIPE. 12/07/14
WARM SMOKED MACKEREL WITH PICKLED CUCUMBER. 05/07/14
MORE SIDES
BAKED POTATO SKINS WITH BONE MARROW AND PARMESAN CRUMBS. 01/11/14
These would be wonderful served with the beef cheeks. They’re quite decadent, but worth every second in the gym. Depending on the size of your potatoes, cooking times will vary, so keep an eye on them. Read more
PRAWN AND SWEETCORN PAKORAS. 13/09/14
Prawn goes beautifully with sweetcorn in this Indian-inspired dish. Read more
ADANA KOFTE AND GRILLED TURKISH BREADS. 16/08/14
This recipe for adana kofte is best if you leave the mix to marinate overnight. Serrve with the freshly-cooked grilled bread. Read more
GRILLED TEQUILA PRAWNS WITH AVOCADO SALSA. 09/08/14
This salsa has lots of punch to it and is the perfect foil to the sweetness in the prawns. Read more
MORCILLA AND POTATO QUESADILLA WITH GUACAMOLE. 09/08/14
If you can’t find morcilla or black pudding, chorizo is just as good for this quesadilla and guacamole recipe. Read more
RICE-AND-HERB STUFFED TOMATOES. 02/08/14
Read more
PIEDMONTESE PEPPERS. 19/07/14
An incredibly simple recipe for Piedmont peppers, spiked with anchovy and garnished with basil Read more
NEW POTATOES AND ASPARAGUS ROASTED IN A BAG. 21/06/14
If you cook potatoes and other ingredients in a bag, or en papillote as our proper French cooks would have us call it, you end up with a fantastically aromatic bundle of goodness. Read more
QUICK CAULIFLOWER CHEESE. 24/01/14
The classic version of this dish is pretty close to perfection, but I’ve just made it a little quicker to make and given it a really good salty kick with anchovy. Read more
CAULIFLOWER, SAFFRON, SULTANAS & PINE NUTS WITH GRILLED FISH. 24/01/14
This suits any type of fish, but is particularly good with oily fish such as mackerel or sardines or a white fish such as cod or sea bass. It can also be stirred though pasta. Read more
MIDDLE EASTERN CHRISTMAS STUFFING. 14/12/13
Read more
THE ULTIMATE CHRISTMAS SIDES. 14/12/13
Lemony roast potatoes, brussels sprouts and squash & sage mash. Read more
CAPONATA. 02/08/13
This is one of Sicily’s most famous dishes, great with fish, meat, or mozzarella, or even on its own on toast. Read more
MANGO, TOMATO & AVOCADO SALAD. 19/07/13
This goes beautifully with my Brazilian spicy barbecued chicken. Read more
KERALAN ASAPARAGUS & COCONUT THORAN. 09/05/13
Read more
JAPANESE WILTED GREENS WITH SESAME. 15/04/13
This is great served alomgside any of my donburi recipes, or on its own on top of a bowl of rice. Read more
LATKE. 22/01/13
These easy-to-make potato pancakes offer a delicious combination of crunchiness and softness. Read more
GOOSE FAT POTATOES. 15/12/12
Stevie Parle's goose fat potatoes. Classic roasties cooked with garlic and rosemary.  Read more
CABBAGE & SMOKED BACON WITH SAGE. 15/12/12
Stevie Parle's cabbage cooked with smokey bacon and sage is a fabulous festive side dish. Read more