Cajun-spiced Courgettes with a Chilli Garlic Dip
Serves: 4 Ready in: 30 to 60 mins
Ingredients:
200g plain flour
2 tbsp Cajun spice
2 large courgettes, cut into batons
200ml milk
oil (enough to fill your pan 1/4 deep)
[hd]For the dip[/hd]
250g Total 2% Greek Yoghurt
4 tbsp sweet chilli and garlic sauce
method:
- Mix the flour and spice together in a bowl.
- Coat the courgette batons in milk and then toss into the flour and Cajun mix. Make sure each baton is covered.
- Heat the oil in a large, heavy bottomed casserole pan to around 180C/360F. (If you don’t own a thermometer, you can check the temperature by dropping a small piece of white bread in the oil. If it fizzes and turns a golden brown colour then you are good to go.)
- Fry for a few seconds before gently stirring the oil to make sure that the batons do not stick together.
- When golden brown, lift out the courgettes and drain quickly on kitchen paper, ready for serving with the dip.
- Mix the Greek yoghurt and chilli and garlic sauce together and serve with the fried courgettes.
