Zucchini fries (courgette chips) in a garlic and paprika crumb


Can we have the weird chips again? – JD, 6

I had something a little like these delicious zucchini fries when we visited Fire & Stone in Covent Garden, except my version is chunkier with a paprika and garlic crumb. Still, totally yummy with the crunchy outer and juicy inner. Here’s what to do.


  • 1 large courgette (approx 300g)
  • 2 medium free range eggs
  • 100g plain flour
  • 100g bread crumbs
  • 2 tsp garlic granules
  • 2 tsp paprika
  • vegetable oil for frying

Zucchini fries (courgette chips) in a garlic and paprika crumb


  1. Peel the courgette, halve and cut into chunk chips
  2. Set up a crumbing station with three bowls – flour in the first, beaten egg in the second, and the breadcrumbs, paprika and garlic in the third
  3. Dip each chip in the flour, then egg, then breadcrumbs
  4. Heat the oil – it’s ready when you drop a bit of the courgette peel in and it immediately bubbles gently but not ferociously
  5. Drop in the chips (you may need to do them in a couple of batches) and fry for just a minute or so until golden brown
  6. Lift them out with a slotted spoon and drain on kitchen paper – if you’re not ready to serve them, you can keep them warm on a baking sheet in a low oven

Serve with sour cream and chive dip. They make a great starter!

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