courgette frites (zucchini fritte)
 

Although guinea fowl is delicious by itself, we recommend a side of courgette frites to keep the family happy. A seasonal twist on the classic potato alternative, courgette frites provide a great crunch without turning soggy.

serves 4-6, prep 15 mins, cook 30 mins
1l Filippo Berio Mild & Light Olive Oil
3 tbsp plain flour
3 eggs beaten
600g courgettes

In a large deep sided pan, add enough oil to fill half the pan. Heat until the oil is hot and that a cube of bread sizzles when added to the oil. If the oil gets too hot and starts smoking, turn it down.
In a large bowl, mix together the flour and eggs and season with salt and freshly ground black pepper.

Cut the courgettes into batons, dip them into the batter and place carefully into the hot oil.

Deep fry in batches and cook for approx 3-4 minutes until crisp.

Drain on kitchen paper and serve immediately with a sprinkle of salt and black pepper.