Courgettes en pâte à frire are zucchini slices dipped in a light, crispy batter and fried until golden. This dish is perfect as a snack, appetizer, or side dish. Here's how to make them:
Ingredients:
For the Batter:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup cold sparkling water or cold water
- 1 egg (optional, for extra richness)
For the Courgettes:
- 3-4 medium courgettes (zucchinis), sliced into 1/4-inch rounds
- Olive oil or vegetable oil for frying
For Serving:
- Lemon wedges
- Fresh herbs (like parsley or basil), chopped
- Salt, to taste
Instructions:
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Prepare the Courgettes:
- Wash the courgettes and cut off the ends.
- Slice them into 1/4-inch thick rounds. Pat the slices dry with paper towels to remove excess moisture.
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Prepare the Batter:
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.
- Gradually add the cold sparkling water (or cold water), whisking until the batter is smooth. If using, whisk in the egg. The batter should be thick enough to coat the courgettes but still fluid.
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Heat the Oil:
- Pour enough oil into a large skillet or deep fryer to cover the courgette slices when frying (about 1-2 inches deep). Heat the oil to 180°C (350°F). You can test the temperature by dropping a small bit of batter into the oil; it should sizzle and float to the surface.
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Fry the Courgettes:
- Dip each courgette slice into the batter, allowing any excess to drip off.
- Carefully place the battered courgette slices into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes per side.
- Use a slotted spoon to remove the fried courgettes and place them on a paper towel-lined plate to drain excess oil.
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Serve:
- Season the fried courgettes with a little salt while they are still hot.
- Serve immediately with lemon wedges and a sprinkle of fresh herbs.
Tips:
- For a spicier kick, you can add a pinch of cayenne pepper or paprika to the batter.
- If you prefer a lighter batter, you can substitute the all-purpose flour with a combination of rice flour and cornstarch.
Enjoy your courgettes en pâte à frire! They’re deliciously crispy on the outside and tender on the inside.
