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
- 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.