Recipe: Parmesan Zucchini Fries


Zucchini fries are our new favourite treat and as always we've taken the recipe to the next level by mixing in cheese & garlic flavouring to the batter. Cook until golden! We serve them with a pea and mint dip.


For The Fries

  • 2 tbsp cornflour
  • 2 tbsp rice flour
  • 2 tbsp dried parmesan
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 2 egg whites
  • 2 courgettes

Minty Pea Dip

  • 200 g frozen peas, defrosted
  • 75 g feta cheese
  • 1 sprig mint
  • 1/2 lemon
  • 100 ml boiling water

Step 1

Preheat The Fryer

Preheat a deep fat fryer to 180°C. Boil a kettle of water and, if the peas aren’t defrosted, use half the water to thaw them out.

Step 2

Make The Dip

Place the drained and thawed peas, feta, mint and lemon juice in a blender then pour over the boiling water and blitz to a smooth dip. (You may wish to add a little more water to get the right consistency.) Season to taste.

Step 3

Flour The Courgettes

Stir the flours, baking powder, salt, cheese and garlic powder together in a large bowl. Wash and dry the courgettes before spiralising them into shoestrings. Toss the spiralized courgette in the flour mixture.

Step 4

Whip Egg Whites

Whip up the egg white in a second bowl until fluffy but not in peaks. Mix this into the floured courgettes to start to form a slightly sticky batter.

Step 5

Fry And Serve

Lower strands of the lightly battered courgette into the fryer to cook for 1-2 minutes until golden. Drain onto kitchen paper and keep warm as you fry more. Serve a mound of the shoestring courgette fries with the pea and feta dip on the side. Makes plenty to share between 4.

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