Chilli cheesy courgette chips
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 red pepper, cut into chunks
- 2 garlic cloves, crushed
- 1 tsp paprika
- 400g beef mince
- 200ml beef stock
- 400g can chopped tomatoes
- 1 tsp golden caster sugar
- 1 tbsp hot sauce (we used Franks)
- 400g can kidney beans in chilli sauce
- 50ml milk
- 4 large courgettes, cut into chunky chips
- 100g plain flour
- oil, for deep frying
- 50g parmesan, grated
- 50g mozzarella, grated
- chilli, to season
Method
- STEP 1
First, make the chilli by heating the oil in a deep frying pan. Cook the onion on a gentle heat for approx 5 mins until softening. Add the red pepper, garlic and paprika and stir for a few mins. Turn the heat up, tip in the mince, and fry until browning all over.
- STEP 2
Pour in the beef stock, tomatoes, sugar, hot sauce and season well with salt. Bring to the boil, then reduce the heat to a gentle simmer and cook for 30 mins. Five mins before the chilli is ready, tip in the kidney beans with their sauce, and stir to warm through. Keep over a low heat until ready to serve.
- STEP 3
Meanwhile, pour the milk into a large bowl and place the courgette chunks into the milk. Put the flour onto a large plate and season well. Take each courgette chip and roll in the seasoned flour, patting off any excess.
- STEP 4
Heat the oil in a wok or large saucepan (until reaching 180C on a thermometer or a piece of bread browns in 10 secs). Fry the courgettes in batches for 5-6 mins until golden. Transfer to kitchen paper and scatter over flakey sea salt.
- STEP 5
To serve, cover the courgette chips in chilli with a scattering of parmesan and mozzarella.
