Indian Courgette Fries
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Crispy courgette fries coated in a spiced gram flour batter, perfect for using up a summer zucchini glut. Serve with spicy mayo, raita, or chutney.
Ingredients
- vegetable oil for deep-frying
- 50 g plain/all-purpose flour
- 50 g gram flour/besan
- 30 g rice flour
- 2.46 ml bicarbonate of soda/baking soda
- 4.93 ml salt
- 4.93 ml cumin seeds
- 1.23 ml chilli powder
- 4.93 ml ground turmeric
- 4.93 ml ground cumin
- cold sparkling water
- 2 large courgettes/zucchini cut into thin batons
- mayo, or your favourite chutney or raita to serve
Nutrition (per serving, estimated)
Estimated based off 7 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 14.7 mg
- Iron: 1.53 mg
- Magnesium: 9.72 mg
- Phosphorus: 17.2 mg
- Potassium: 53.5 mg
- Zinc: 0.18 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 50 g plain/all-purpose flour
- 50 g gram flour/besan
- 30 g rice flour
- 2.46 ml bicarbonate of soda/baking soda
- 4.93 ml salt
- 4.93 ml cumin seeds
- 1.23 ml chilli powder
- 4.93 ml ground turmeric
- 4.93 ml ground cumin
- cold sparkling water
Prepare
- vegetable oil, for deep-frying
- 2 large courgettes/zucchini, cut into thin batons
- mayo, or your favourite chutney or raita, to serve
Let's Cook
-
Step 1.
Heat a 5cm/2in depth of vegetable oil in a deep, heavy-based saucepan or deep-fat fryer to 180°C/350°F. To test if the oil is hot enough, add a piece of bread or a sprinkling of flour; it should sizzle and float to the surface.
-
Step 2.
In a large bowl, combine 50g plain flour, 50g gram flour, 30g rice flour, ½ tsp bicarbonate of soda, 1 tsp salt, 1 tsp cumin seeds, ¼ tsp chilli powder, 1 tsp ground turmeric, and 1 tsp ground cumin. Slowly pour in 100–150ml cold sparkling water, whisking lightly until the batter is the consistency of double/heavy cream. You may not need all the water; taste and adjust seasoning if desired.
-
Step 3.
Add the courgette batons to the batter and turn until all are evenly coated.
-
Step 4.
Working in batches, carefully add a handful of the coated courgette batons to the hot oil, separating them between your fingers to prevent clumping. Fry until golden brown and crisp, about 2–3 minutes, then remove with a slotted spoon and drain on paper towels. Repeat with remaining batons.
-
Step 5.
Serve the fries hot with mayo, chutney, or raita.