Keen & Green Fries
Courgette fries with rosemary salt
- 10g rosemary leaves
- 40g fine sea salt
- 200g courgette, sliced into batons
- 20g polenta
- 1 tsp salt
- 1/2 tsp black pepper
- Cut your courgette into 1cm x 1cm batons. Add these to a bowl with a tablespoon of buttermilk. Mix well. Next add the polenta, salt and pepper and toss to coat the courgettes.
- Make your salt simply by blending or grinding the salt and the picked rosemary leaves together.
- Then heat your fryer to 180c and add the courgette fries to the fryer, one at a time. Cook for 2 minutes until crispy and golden. While still hot, remove to a mixing bowl and toss together with the rosemary salt.