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In a bowl, mix the flour and spice together. Coat the batons of courgette 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 180°C /360°F. If you don’t own a thermometer, you can check the temperature by dropping in a small piece of white bread. If it fizzes and turns a golden brown colour then you are ready to go.
Fry the courgettes 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 before serving with the dip.
Mix the Greek yoghurt and chilli & garlic sauce together and serve with the fried courgettes.
In a bowl, mix the flour and spice together. Coat the batons of courgette 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 180°C /360°F. If you don’t own a thermometer, you can check the temperature by dropping in a small piece of white bread. If it fizzes and turns a golden brown colour then you are ready to go.
Fry the courgettes 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 before serving with the dip.
Mix the Greek yoghurt and chilli & garlic sauce together and serve with the fried courgettes.
15 minutes
Serves 18-22 scones
