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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.