a bite of summer
Weather had been amazing for London standards, so summer treats are in order. If there is one taste to sum up summer it has to be courgettes, fried courgettes. In their simplest form, sliced, buttered and quickly fried with a compulsory side of tzatziki. Without them, there is no summer.
Head straight to the recipe.
A decent fried courgette is crisp to the bite. When you cautiously sunk your teeth in the first bite, the sweet, tender flesh of the courgette fills your mouth. If too hot, the courgette should be abundantly and carelessly dipped into cold tzatziki. I’m sure you need no introduction to the herby, yogurt awesomeness of the dip. And this my friends, along with a cold refreshment of choice, a breeze gently touching your salty skin is the taste of summer.
Fried courgettes, along with aubergines and the uber popular fried potatoes are Greek taverna classics. Why? Well, because we don’t fry at home very often. No, it’s not about being weight cautious, my sweet tooth has taken care of this. It’s just impossible to finish a plate of fried courgettes all on its own. You need to have a taste of their fried goodness and move on to another complimentary taste. There will be a fried aubergine as well, some horta and juicy tomatoes. These dishes are meant to be shared, this is the magic of ‘mezze dining’. The large, effortless meal of many little dishes that feeds a crowd and keeps the conversation going. And brings out the laughs and the teases and yet another karafaki of choice (wine, tsipouro, raki).
Since you are here, I bet you want to make them yourselves. There is a little secret, it’s hiding in the butter. It’s the flour that will coat your courgettes, it’s best when seasoned. Go for the basics, salt and pepper and if you like add a bit of dried oregano. The second secret to dreamy fried courgettes is oil temperature. The oil has to be piping hot and frying should take no more than a couple of minutes. Dip in the hot oil, fry to golden, get them out.
- 2-3 medium courgettes sliced
- 200 gr of plain flour
- Salt and pepper
- A pinch of dried oregano optional
- Vegetable oil for frying
- Heat up the oil in a deep pot.
- Slice the courgettes, coat in the flour, salt and pepper mix.
- Dust for excess flour and place them straight into your pot. Cook for a couple of minutes until golden.
- Rest on a kitchen towel to remove excess oil. To be enjoyed immediately!
For the tzatziki recipe please head here.
In other news the quarantine diaries are going strong. Thanks so much for keeping me company, I hope you have been enjoying a good read.
London enjoys lockdown without being in lockdown and I am back to work too. I am working from my kitchen table which just another excuse to open the fridge more often.
From London with love,