Fried courgettes and two feta dips Recipe

For the fried courgettes cut 2 small courgettes in half, then into quarters lengthways to get thick baton wedges. (If you can only find large courgettes, cut each half into six or eight segments lengthways to form triangle fingers.)

Mix 6g sesame seeds, 12g cornflour, 12g strong white flour, 1/4 tsp ground fennel seeds, 1/4 tsp salt, 2/5 tsp mustard powder and 36 ml water  with a little whisk or fork to form a thin batter.

Fill a frying pan about 4cm deep with vegetable oil and set over a high heat. Check the oil by dropping in a tiny bit of the batter: it should bubble and fizz away immediately.

Dip a few of the courgette fingers in the batter then, using a fork or tongs, pick each one up, let it drip off a little into the bowl, then put it into the frying pan. Repeat to form a single, spaced-out layer of courgettes. Colour on one side for two to three minutes, then flip to fry on the other side. Don’t worry about excess batter – we like to let it form crazy shapes.

Transfer the courgettes to a plate lined with some kitchen paper and repeat with all the courgettes, then batter and fry some sage leaves in the same way (which I forgot as the original recipe showed a picture of 2 dips but only described one, so I had to look that up elsewhere) . Transfer to a serving plate while still piping hot, sprinkle with sea salt, honey and chilli flakes and keep warm.

Then make the roasted pepper and feta dip.

Roast a long red Romano pepper under the grill or on an open flame until charred all over. Transfer to a bowl and cover to steam a little, then peel and discard the seeds and skin. 

Put the pepper, a peeled and minced garlic and 50g feta in a food processor and blitz to a puree, then transfer to a bowl and stir in 1 tbsp red wine vinegar, 50g thick Greek yoghurt, 1/4 tsp chili flakes, 1/2 tsp smoked paprika, 1 tbsp olive oil and salt to taste, by hand, mixing until smooth and thick. Transfer the mixture to the fridge. Once cooled, taste for salt – usually the feta has enough.

1. For the white feta dip combine 100g feta, 56g sour cream, 56g mayo, 1/2 tsp lemon zest, 1/2 clove of garlic (chopped), 1/8 tsp dill, 1/8 tsp dried oregano, 1/8 tsp dried thyme, 1/16 tsp salt, 1/8 tsp black pepper,1/16 tsp chili flakes in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.

Serve the dips cold and, if you have any strips of roast pepper left over, chop them and strew on top. 

Serve with the warm courgettes and flatbread

(Here Honey & Co's original recipe for 6)

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Fried courgettes and two feta dips Recipe

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Fried courgettes and two feta dips Recipe https://sweetteabiscuits.blogspot.com/2022/09/fried-courgettes-and-two-feta-dips.html