Courgette cooking x

Since my visit to the Cricketers all I have wanted to do is try to cook the courgette fries/fritters. I got all the ingredients together and went for it. When I cook, I don’t follow recipes and it’s all about trial and error. I keep going till I like it. I didn’t really know where to start with these, so I wanted to try bread crumbs coat and a batter. This is the ingredients I used:

  • Eggs
  • Flour
  • Courgette
  • Mini courgettes
  • Salt and dried garlic herb mix
  • Pepper
  • Milk
  • Breadcrumbs  

I started off mixing the wet ingredients together in a bowl. Then used one plate for batter, one plate for breadcrumbs. On each mix plate, I added the salt and garlic spice mix and the pepper to give it some taste. I then sliced up the courgettes all differently as this was a trial. I cut both ends off and left some of the mini ones whole, cut the normal courgette into eighths, so each segment had an edge of skin. The rest of the courgettes I cut in half. 

 I filled up a saucepan with olive oil and heated it up. This is a vital step, as the oil has to be very hot for the batter to crisp. You can do a test with a small bit of courgette, if it boils and bubbles then you are good to go. I dipped the courgettes in the eggy milk, then rolled in the flour mix. I did six at first, then added them all to the hot oil. I let them bubble and kept them moving. Once the batter turned golden I pulled them, out and put them on a tray. I then did the 2nd batch, this time I went for the double coat, egg mix, flour, egg mix then flour again. These fried up really well, but as they have a thicker coat, need to be in the oil a bit longer. I then placed them on the tray and put them in the oven for about 5 minutes to keep warm and to make the coats crisp.

   
     

I did the same with the breadcrumb mix, but did the double coat for both batches. I put them in the oil until the breadcrumbs turned a darker brown colour. I then put them on another tray and cooked for a further 5 minutes in the oven.

   
 Dished them all up on a plate with a bowl of garlic mayo and we were done!

  
Next time I would leave them in the oil a bit longer so they went really crisp! Then I wouldn’t need to put them in the oven. These went down well with my sister and mum. I will be trying these again soon, they are fairly easy to make. Matt said I could now try breadcrumb coated chicken with Jack Daniels sauce. Yup, just like the ones in TGI Fridays. We will obviously need to go there first for a taste test.

   
     

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