Had a couple of courgettes left over from yesterday’s Chorizo Courgette Carbonara so I fried up a batch of crispy courgette chips. These make great bar snacks – perfect with a cold beer or cocktail. They are equally good as a side for steak or fish. If you have some parmesan in the fridge, skip the salt at the end and season instead with a fresh grating of cheese and toss while still warm to coat. Me, I like to dip them in ketchup (but then I like to smother everything in the stuff!).
serves 2 (bar snack) or 4 (side)
4 medium courgettes
2 egg whites
vegetable oil (for deep-frying)
Slice the courgettes into thin rounds. Place in a colander over the sink and sprinkle with a little salt, leave to drain for 15-20 minutes. Pat the courgette dry with a kitchen towel.
Beat the egg whites until they’re light and frothy in a large bowl. Pop in the courgette pieces, mixing with your hands to coat thoroughly then turn them back out into the colander to drain. Toss the courgette rounds in sifted plain flour to lightly coat.
Heat enough oil to come up to 1/3 of a deep pan or wok. Fry the courgette in batches, then drain on kitchen towels. Season lightly with salt before serving.