This zucchini chips recipe has been known to convert many a child to zucchini, and it’s a fantastic way to use up a larger vegetable. The chips are particularly delicious alongside a fried fillet of fish and create an interesting variation on the standard fish and chips. The fish can be dipped in the same batter. I also use this batter to coat a variety of vegetables – eggplant slices, blanched florets of cauliflower and broccoli, sticks of carrot, mushrooms, and so on. Served with a wedge of lemon and fresh tomato sauce, such a selection is a favourite lunch dish. You will need to have plenty of crumpled kitchen paper ready on a tray to drain the chips.
1 zucchini , washed
extra-virgin olive oil, or vegetable oil
1 quantity Beer Batter, or Super-crisp Batter
250g self raising flour
1/2 cup beer
Trim ends from unpeeled zucchini and cut lengthwise into sticks as long or short as you wish (I like long ones). Pour oil into a deep saucepan to a depth of 5 cm and heat to 175°C.
To make the beer batter, whisk ingredients until smooth. Dip zucchini into batter, then carefully lower into oil and cook for 4–5 minutes until golden brown.
Drain well on kitchen paper and sprinkle with salt, if you wish.