Thursday, 1 September 2011

Sluttishly Vegetarian: Courgette Fries

Before the very wonderful Byron Hamburgers started to take over London (a good thing, trust me), I knew nothing of courgette fries. Now I spent way too much time thinking about eating them. Courgette fries from Byron are like crack. Tasty, tasty deep-fried crack. I don't eat chips with my burger when I go.

Courgette fries are better.

Last week, my craving hit and Byron haven't opened near Sluttery HQ yet so I decided to try and make them myself. The problem with this is two-fold. Deep-frying is a bit scary and gross (my favourite dress now smells vile) and courgettes are watery things and I was pretty sure that I would turn them into mush. Byron chefs clearly use magic and witchcraft to prevent this. Still, I was assured this recipe would work. And it did! I'm not usually a fan of polenta, but it makes the courgettes all crispy and perfect (after a few tries anyway). Be careful - they cook quicker than you'd expect and even one courgette goes a long way. They're well worth making yourself, just open all of your windows before you start frying.

For enough fries for two people, you'll need:
  • Sunflower oil
  • 1 large courgette
  • 150ml buttermilk
  • Small bowl of polenta
Make it!
  • Add enough sunflower oil to your pan for deep-frying (don't use olive oil, it won't get hot enough, you'll have a veggie polenta mush if you try) and heat.
  • While the oil is warming, slice your courgettes - I made rounds, but you could make chips.
  • When your oil is hot enough, dip your courgettes into the buttermilk and coat in polenta. Carefully pop in your pan and fry for a minute (about half the time you think it'll take). Fry in small batches and transfer to kitchen towel to soak up excess oil.
  • Eat them all and then plan to do it all again with that other courgette you bought because you didn't believe me when I said that one was enough. Then pass out on the sofa.

8 comments:

  1. They sound fantastic, think I may have to try them! I love the vegetarian posts you girls do! Amazing :)

    ReplyDelete
  2. I had gherkin fries during my last trip to NYC. Sounds horrid, but completely addictive. These look great!

    ReplyDelete
  3. I so have to try making these. I have tried to buy buttermilk, to no avail :(

    ReplyDelete
  4. Venka: apparently you just add a tablespoon of vinegar to a cup of milk to make buttermilk: http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm

    Who knew it was so simple?

    ReplyDelete
  5. I have a problem with polent! What I 've got in sore is something like a brick in foil (like a haloumi cheese) I smashed it but is still to tick and wet to use it for coating!
    Can you please advise me?! PLEASE!!! My craving is bigger that I can describe!

    ReplyDelete
    Replies
    1. It should be the ground stuff that comes in a packet, Kesse! Like this: http://groceries.asda.com/asda-estore/catalog/sectionpagecontainer.jsp?skuId=910000386120&departmentid=1214921923813&aisleid=1214921926051&startValue=50&referrer=cookiesDetecting

      Delete
  6. sometimes i press my nose against the glass when i walk past byron just to see the courgette fries... i'm going to try this recipe out tonight :) x

    ReplyDelete
    Replies
    1. Heh, we retweeted that to the lovely Byron folk! They're very happy with you, Holly! (We do the same.)

      Delete

Related Posts Plugin for WordPress, Blogger...
All content © Domestic Sluttery | email: prettygirls@domesticsluttery.com
Design Robyn Wilder | Template Our Blog Templates | Cocktail Hour image Hallie Elizabeth