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2min read
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Fried Courgettes

by Valentina Concordia

2min read

Fried and crunchy courgettes dipped in a tangy, herby vegan yoghurt dip is the summer starter and bar snack you didn’t know you needed. It comes together in under 20 minutes and doesn’t require any type of batter - making it a fuss-free frying experience. 

Prep Time

20 mins

Cook Time

10 mins

Serves

4

Ingredients

Fried courgettes:
500g courgettes 
150g flour
1 tsp salt 
Vegetable oil, for frying
1 lemon, for serving
Chilli flakes, for serving

Yoghurt dip:
200g plant based greek yoghurt 
½ lemon, juiced and zested
½ cucumber, grated
5g chives, finely chopped
½ tsp salt
1 clove garlic

Method

STEP 1

Use a mandolin or sharp knife to slice courgettes into rounds that are roughly ½ cm thick. Add them to a colander set over a bowl, sprinkle them with salt and massage the salt into the courgettes.

STEP 2

Let the courgettes sit for 20 minutes, to remove their excess moisture. 

STEP 3

In the meantime, make the yoghurt dip. In a bowl, combine the yoghurt, lemon juice, zest, grated cucumber, chives, salt and the garlic clove. Stir the dip together.

STEP 4

Fill a saucepan or frying pan with 3-4 cm of oil, and heat it over medium heat until it reaches around 170˚C. If you don’t have a thermometer, you can insert the end of a chopstick into the oil. If bubbles immediately from around the edge of a chopstick, the oil is ready.

STEP 5

Pat the courgettes dry with a sheet of kitchen roll or kitchen towel. Add the flour and 1 tsp salt to a large bowl, and stir them together. Working in batches of 10-12 slices, toss the courgettes in the flour until evenly coated.

STEP 6

Carefully transfer the courgettes into the oil and fry them for 7-8 minutes, until puffed and golden.

STEP 7

Use a slotted spoon to remove the courgettes from the oil, and transfer them onto a tray lined with kitchen roll. Repeat the process with the remaining courgettes. 

STEP 8

Remove the garlic clove from the yoghurt dip, drizzle the courgettes with lemon juice and chilli flakes (optional) and serve it up! 

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By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina


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