Best Courgette Chips Recipes

COURGETTE CHIPS

Courgette chips image

Impress your friends with these easy courgette fritters

Provided by Good Food team

Categories Buffet, Canapes, Lunch, Snack, Supper

Time 10m

Number Of Ingredients 4

Ingredients

4 large courgettes, sliced into dipping sticks
milk, for dipping
seasoned plain flour, for coating
very hot olive oil, for deep frying

Steps:

Dip sticks of courgettes in milk, then coat lightly in seasoned plain flour.
Deep fry in very hot olive oil (a wok is ideal for this) for 2-3 minutes until golden and crispy. Drain and serve with grilled, chargrilled or panfried fish or steaks.

CHILLI CHEESY COURGETTE CHIPS

Chilli cheesy courgette chips image

Give your midweek chilli a makeover and serve it with delicious crispy courgette fries topped with parmesan and mozzarella

Provided by Chelsie Collins

Categories Side dish, Snack, Treat

Time 1h5m

Number Of Ingredients 18

Ingredients

1 tbsp olive oil
1 onion , finely chopped
1 red pepper , cut into chunks
2 garlic cloves , crushed
1 tsp paprika
400g beef mince
200ml beef stock
400g can chopped tomatoes
1 tsp golden caster sugar
1 tbsp hot sauce (we used Franks)
400g can kidney beans in chilli sauce
50ml milk
4 large courgettes , cut into chunky chips
100g plain flour
oil , for deep frying
50g parmesan , grated
50g mozzarella , grated
chilli , to season

Steps:

First, make the chilli by heating the oil in a deep frying pan. Cook the onion on a gentle heat for approx 5 mins until softening. Add the red pepper, garlic and paprika and stir for a few mins. Turn the heat up, tip in the mince, and fry until browning all over.
Pour in the beef stock, tomatoes, sugar, hot sauce and season well with salt. Bring to the boil, then reduce the heat to a gentle simmer and cook for 30 mins. Five mins before the chilli is ready, tip in the kidney beans with their sauce, and stir to warm through. Keep over a low heat until ready to serve.
Meanwhile, pour the milk into a large bowl and place the courgette chunks into the milk. Put the flour onto a large plate and season well. Take each courgette chip and roll in the seasoned flour, patting off any excess.
Heat the oil in a wok or large saucepan (until reaching 180C on a thermometer or a piece of bread browns in 10 secs). Fry the courgettes in batches for 5-6 mins until golden. Transfer to kitchen paper and scatter over flakey sea salt.
To serve, cover the courgette chips in chilli with a scattering of parmesan and mozzarella.

Nutrition Facts : Calories 574 calories, Fat 32 grams fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 1.3 milligram of sodium