ZUCCHINI FRIES


Ingredients

  • 3 medium-large zucchinis/courgette

  • 1 40g (5 T) Louisiana Chicken Fry Batter Mix (for batter)

  • 1 40g (5 T) Louisiana Chicken Fry Batter Mix (for dry mix coating)

  • 3/4 cup (125ML) of water

  • peanut or vegetable oil, for frying

Preparation

  • Slice the zucchini into strips.

  • Pour Chicken Fry flour into a shallow bowl and add the water - mix into a slurry. Add zucchini strips to the slurry and coat.

  • In a second bowl; add 40g dry chicken fry flour and lightly coat the now battered pickles in further (dry) Chicken Fry flour.

  • Heat oil in a deep pot to 180˚ C (or a frying pan for Shallow Frying). Working in batches, carefully add coated Zucchini to hot oil. Fry for about 4 minutes, until golden brown and crispy. Drain on paper towels to remove excess oil. Rest.

  • Serve with Remoulade Sauce or Aioli for dipping.