This casual snack is perfect for sharing with friends while gathered in the kitchen, as the fries need eating as soon as they come out of the pan.
Serves: 4-6
INGREDIENTS
4 medium sized zucchini
Batter
100 grams self-raising flour
100 grams chick pea flour
½ teaspoon of sea salt
chilled sparkling water
To finish
vegetable oil for frying
1 long red chilli, seeded and finely chopped
a few mint leaves, chopped
METHOD
Top and tail the zucchini and cut in half lengthwise. Cut each half into 3 long wedges.
Batter: Sift the two flours into a large bowl. Add the salt and whisk in enough water to make a thin, smooth batter. It should look like pouring cream.
To cook: Heat 3 cm of oil in a wok or deep sauté pan to 185°C.
Dip a few of the zucchini sticks in the batter, letting the excess drip back into the bowl. Carefully drop into the oil. Cook for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen towels.
Sprinkle with sea salt, chilli and mint and serve immediately. Repeat with the remaining zucchini.
Pantry Note: Chickpea flour is also called gram, besan, chana or gabanzo flour, it is used in India for making pakora and bhajis. It is also a traditional ingredient in Italy where it is used in farinata (a thin, crisp pancake) and in France for socca.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.