Renowned food writer Felicity Cloake has shared her latest culinary masterclass, focusing on how to create perfect courgette fritti. Moving beyond the typical fried potato, Cloake's recipe champions the courgette, transforming it into a hot, crisp, and juicy vegetable dish that can serve as a versatile side or an appealing snack, especially when paired with a vibrant dip.
The preparation involves several key steps designed to maximise flavour and texture. Starting with the courgettes, Cloake advises that while various sizes can be used, larger fruits may require deseeding to prevent a soggy batter from the steam. The method then details precise cutting into chunky matchsticks, a compromise that ensures both crispness on the outside and a succulent interior.
A crucial stage in Cloake's technique is salting the courgettes. This process, which takes around 30 minutes, effectively draws out excess water, leading to a significantly crisper finish. It also seasons the vegetable from the inside out, an important detail for depth of flavour. Following this, the courgettes are thoroughly dried before being coated in a light batter.
The batter itself is a carefully crafted mixture of plain flour and lukewarm water, achieving a consistency akin to double cream. A unique element is the incorporation of whipped egg whites, folded in to lighten the batter and contribute to the fritti's airy crispness. Once coated, the courgettes are fried in batches until golden, then kept warm in a low oven, ensuring each piece is perfectly cooked and ready for serving.
Cloake highlights the dish's adaptability, suggesting it pairs wonderfully with accompaniments such as garlic mayonnaise, hot sauce, or a homemade dip of thick plain yoghurt, crushed garlic, crumbled feta, and fresh herbs. Both the courgettes and the batter can be prepared up to 24 hours in advance and stored in the fridge, offering convenience for entertaining or meal preparation.