Tag Archives: fries

Baked Zucchini Fries with Tyrokafteri Chilli Cheese Dip

25 Aug

So here you are as promised, these baked zucchini fries are the perfect vehicle for the Tyrokafteri chilli cheese dip that I posted yesterday. They are also really good with a basil pesto mayo.

I first had zucchini fries at a bar/restaurant called Liquid Lounge in Puerto Banus about 8 or 9 years ago. Liquid Lounge is not there anymore unfortunately but, at the time, it was the place to be in Banus. They had an amazing cocktail menu and a chef that thought he was Marco Pierre White. The food was modern Italian/British and they had zucchini fries as one of the starters.

I had them every time we went. They came with a basil pesto mayo and it seemed to me that everyone was ordering them as a side dish as well. We used to think that they must have had one person in that kitchen just doing zucchini fries. They were that popular.

I knew as I saw these courgettes growing where I walk with the dog that Zucchini Fries was going to be my first courgette recipe of the season. Definitely not the last though.

I have made them at home quite a few times and I’ve always deep-fried them in breadcrumbs. I made this version gluten-free and baked them instead of deep-frying. You know what, I think that they might actually be better this way.

The “breading” is  a heavenly mixture of finely grated parmesan/manchego, crushed fennel seeds, ground almonds, cornmeal (arepa flour or polenta), oregano, chilli flakes and gluten-free breadcrumbs. And they do crisp up nicely in the oven too, if that’s what you’re worried about.

Baked Zucchini Fries Recipe

Serves 2 as a snack or side dish, vegetarian, gluten-free. Adapted from Prairie Table

  • 1 medium courgette/zucchini
  • 1 egg, beaten
  • 35 gr (1/3 cup) finely grated parmesan or manchego cheese
  • 35 gr (1/3 cup) ground almonds
  • 35 gr (1/4 cup) arepa cornmeal (or polenta)
  • 35 gr (1/4 cup) gluten-free breadcrumbs
  • salt & black pepper
  • 1 tsp dried oregano
  • 1/2 tsp fennel seeds (then crushed)
  • 1/2 tsp dried chilli flakes
  • olive oil

Preheat the oven to 200 C. Line a baking sheet with baking paper and brush it all over with olive oil.

Tip all the dry coating ingredients in a freezer/ziploc bag season well with salt & pepper and shake to combine well.

Wash & dry your courgette and trim off both ends. Cut the courgette in half into two even cylinders and cut each half lengthways into 8 fries. Make sure each piece has some skin to hold it together.

Put the beaten egg in a shallow dish or plate and season with salt & pepper. Toss 2 pieces at a time in the egg until coated on all sides, then drop the pieces into the freezer bag. Seal and shake about well to make sure they are well coated, then place on the lined, oiled baking tray. Repeat with the rest of the fries.

Drizzle over a little olive oil so that each piece has a little and bake for about 20 minutes until golden. Take the tray out of the oven and use tongs to turn them over. Put them back in the oven for about 5 minutes to crisp on the other side.

Serve immediately with Tyrokafteri chilli cheese dip or a basil pesto mayo.

I served them with my version of a Greek Salad too. Cos lettuce, tomatoes, chickpeas, red onion, cucumber, black grapes, (I don’t like olives), fresh mint, fresh parsley, dried oregano, olive oil, lemon juice, salt & pepper.

Enjoy!!

The Best Veggie Burger & Fat Chips

27 Oct

 

Having been a vegetarian  for about 25 years (god that’s scary) I have tried my fair share of veggie burgers. Most of them are not great, either too dry & cardboardy or too wet and end up a pile of mush in the pan. This one we tried last night turned out perfectly in flavour and texture. Its made with mushrooms & chickpeas and the fat chips are the ultimate, courtesy of  The Washer Up’s secret recipe…

Mushroom & Chickpea Burgers

Makes 2 Vegetarian

  • about 250gr mushroom chopped
  • 1/2 onion chopped
  • 1 clove garlic chopped
  • 1/2 tsp ground cumin
  • 1 chilli deseeded & chopped
  •  1/2 tsp paprika
  •  200gr cooked chickpeas rinsed & drained well
  • about 75 gr grated cheddar
  • 1 slice wholemeal bread toasted
  • 1 tsp Worcestershire sauce
  • 1 tbsp tahini
  • salt & black pepper
  • a handful of chopped coriander
  • polenta (cornmeal)

Heat some olive oil in a frying pan over a medium high heat, add the onion and cook until tender & slightly golden. Stir in the mushrooms, garlic, chilli, cumin & paprika and cook until the mushrooms are dry about 4 to 6 mins. Remove from the heat and leave to cool slightly.

Either put the toasted bread in a food processor and pulse to make breadcrumbs or chop very finely by hand. Put the drained chickpeas & mushrooms in a processor and blend to a slightly chunky paste. Add the cheese, Worcestershire sauce, tahini and breadcrumbs and blend again, stir in the chopped coriander and season well with salt & pepper.

Sprinkle a handful of polenta over the mixture and bring it together with your hands. Shape it into two patties (adding more polenta if necessary). Shake some polenta onto a plate and place the burger on the plate and cover all sides with the polenta. Shape again and put in the fridge to firm up.

Preheat the oven to 200 degrees. Heat some olive oil in a frying pan over a medium high heat and brown the burgers on both sides then put in the oven for about 10 – 15 mins.

Perfect Fat Chips Recipe

  • 1 big potato per person
  • sunflower oil for deep frying
  • salt & vinegar

Square off one side of your potato with a sharp knife. Put this side down on the chopping board and square off the rest of the sides of the potato so you have a sort of rectangular cube. Use a peeler to get rid of any bits of peel. Carefully cut your potato in to 2 or 3 slices vertically(depending on the size of your potato). The slices should be about 2 cm wide. Now turn theses slices on their side and cut into 2cm chips. You should end up with about 6 or 9 chips per large potato.

Put the chips in a large pan of salted water and bring to the boil. Once boiling turn the heat down slightly and boil for 10 minutes exactly. Drain and leave to cool. Put them in the fridge to cool right down if you have time.

To cook the chips, heat about 250 ml sunflower oil in a large frying pan or wok. When the oil is hot add the chips (they should sizzle quite a lot, try one chip first to check if the oil is hot enough). Fry for about 10 minutes, while you burger is in the oven, turning them occasionally with a metal slotted spoon. They should be slightly golden and crispy. Drain on paper towels then pile on the plate and sprinkle with sea salt & vinegar. These ultimate fat chips should be crispy on the outside and soft & fluffy in the centre, perfect……

This really is Saturday night food heaven for me, I served it with a basil pesto mayo to dunk the chips in, delicious…..

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