Parmesan Zucchini Fries

• Vegetarian
• Gluten free

• Produce

  • 2 Courgettes
  • 1/2 tsp Garlic powder
  • 1/2 Lemon
  • 1 sprig Mint
  • 200 g Peas, frozen

• Refrigerated

  • 2 Egg whites

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tbsp Cornflour
  • 2 tbsp Rice flour
  • 1/2 tsp Salt

• Dairy

  • 75 g Feta cheese
  • 2 tbsp Parmesan, dried

• Liquids

  • 100 ml Water

Found on sortedfood.com

Description

Directions

• 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.
• 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.
• 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.
• 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.
• 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.