COURGETTE CHIPS

These make a delicious alternative to potatoes and are very easy to make. Alternatively, you can serve them as an appetizer in the Greek style, piping hot after frying in a shallow pan of olive oil, with a cucumber yogurt dip.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash, pat dry and trim the courgettes. Cut into medium thick chips, place in a bowl, sprinkle with salt and mix thoroughly. Leave for 30 minutes, so they have time to release any bitter juices.

Step 2

If you have a deep-fat fryer, heat the oil to 180°C. If not, choose a sturdy deep saucepan and clip a jam thermometer on to the sides. If you don’t have a thermometer – cut a few cubes of white bread. Add enough oil to come about one-third of the way up the side of the pan – you don’t want too much oil or it could erupt over the top.

Step 3

Set over a medium-low heat. If you don’t have a thermometer, test the temperature by adding a cube of bread. The bread will take 40 seconds to brown when the oil has reached 180°C.

Step 4

Tip the courgettes into a sieve and then on to kitchen paper. Pat dry carefully. Put a few tablespoons of plain flour in a large mixing bowl. Season with black pepper.

Step 5

Once ready to cook, quickly mix the courgettes into the flour until they’re lightly coated. Place them in a deep-fry basket and lower into the hot oil. If you have a small fryer, you might have to do this in batches, so that the temperature remains at 180°C. Fry for 2–3 minutes, or until golden and crisp, then tip on to crumpled kitchen paper to remove any excess oil. Serve immediately.