Recipes

Beer Battered Courgette (Zucchini) Fries

I had a slight obsession with deep fried gherkins a while back.

I blame a restaurant in Bristol, UK. We used to go there quite a bit before we made our move to Canada. They introduced me to the world of deep fried vegetables. Turning something healthy into something oh so delicious.

I have made beer battered fish and chips before, so this ‘beer battered courgette fries’ recipe takes the same basic ingredients. Beer, flour and seasoning. Simple as that.

deep fried courgettes 1
Beer Battered Courgette Fries

I had a little leftover mixture, so I made some onion rings too following the same steps as the recipe below. I think onion rings are my absolute favourite thing ever.

falafel burger
Falafel Burger with courgette fries

I served the fries with homemade falafel burgers. I was going to post the recipe for these too, however, for some reason I can never seem to get my falafel crispy (it always goes mushy and falls apart in the pan). As good as they still tasted, I thought I would hold out with that recipe until I can find the magical solution.

(And if anyone knows the secret of how you can stop your falafel falling apart in the pan I would love to hear from you!)

The Recipe: Beer Battered Courgette Fries

Makes enough for 4 side servings (about one plate of fries)

Total time = 15 minutesclose up courgettes

 

What you will need:

  • 2 courgettes
  • 1 cup flour
  • 1 cup beer
  • Salt and Pepper
  • Oil for frying

 

 

Method

  1. Chop the courgettes into wedges, as in picture below:

courgettes blog

  1. Sprinkle a little of the flour over the courgettes so they are lightly dusted.
  2. Season the rest of the flour with salt and pepper. Mix the flour with the beer. You want to have a paste a similar thickness to pancake mix. Use more beer if necessary.
  3. Heat up a frying pan with a generous amount of oil (around 1cm deep oil)
  4. When the pan is hot, dip the courgettes into the batter mix and fry until golden brown.
  5. Remove from the pan and leave to rest on a plate covered with kitchen roll for a minute (to soak up any excess oil)
  6. Season with extra seasoning as desired.
  7. Serve and enjoy!

 

 

 

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