• Lucie Ellis

38. Salt & Vinegar Courgette Crisps


Been a bit down today so made fried food 😃 AND Mark made pork pies 😍😍😍 To make these you just need a bit of patience, but I love fried courgettes, and I’ve got plenty of time on my hands today.


Courgettes:

A litre of veg oil for frying

Lots of kitchen paper

Chopped red chilli

Thinly sliced raw garlic

Chopped fresh mint

Really good vinegar

Sea salt

Slice the courgettes on the thinnest setting of a food processor, or as thinly as you can by hand. I just used one large courgette for a snack.


Soak them in a large bowl of salted, iced water for an hour, then drain and lay out on kitchen paper. If pos leave in the sun too to really dry out thoroughly.

Heat the oil in a wide pan; the oil doesn’t have to be very deep, just a centimetre or so, but the more surface area the better (and quicker). When the oil reaches 180 degrees fry the courgettes in batches, a few at a time, until they turn golden. Drain on kitchen paper. When they’re all done tip them onto a platter and sprinkle on some vinegar, plenty of salt, and some mint, chilli and garlic.

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