Cajun Spiced Courgettes with Chilli Garlic Dip
10 prep, 10min cook
Serves 4
Ingredients
200g plain flour
2 tbsps Cajun spice
2 large courgettes, diced into baton sticks
200ml milk
Oil (enough to cover 25% depth of your pan)
250g Greek Yoghurt
4 tbsps sweet chilli and garlic sauce of your choice
Method
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.
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