A delicious way to use up courgettes. Served alongside the decadent truffle mayonnaise for dipping, these make a great alternative to crudités.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Top and tail the courgettes, cut in ½ widthways, then cut into batons 1cm wide. Add the plain flour and cornflour to a large bowl and season generously. In a separate bowl, mix the mayo ingredients together. Set aside.
Put 3-4cm of oil into a large heavy-based saucepan. Heat it to 170ºC, gas mark 5, or until a cube of bread sizzles and rises quickly to the surface. While the oil is heating, slowly whisk 150ml sparkling water into the flour mix. The batter should have the consistency of double cream, so add a splash more sparkling water if needed. Line a large plate with kitchen paper for later.
Once the oil is hot, dip some courgette batons into the batter, until fully coated. Carefully lower them into the oil and fry for 3-4 minutes, or until puffed, crisp and starting to brown. Remove with a slotted spoon to the plate to drain. Repeat with the remaining courgette. Serve hot, with the mayo on the side for dipping.
Typical values per serving when made using specific products in recipe
Energy | 220kJ/ 534kcals |
|---|---|
Fat | 36g |
Saturated Fat | 3.1g |
Carbohydrates | 44g |
Sugars | 2.8g |
Fibre | 4.2g |
Protein | 5.7g |
Salt | 0.9g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
