Riverford Wicked Leeks
courgette and sumac fries recipe image

Print courgette and sumac fries

Dark red ground sumac berries have a tangy, lemony kick that works well with courgettes. Eat these instead of potato chips, as a side dish to salmon or chicken or with a barbecue.


  • 4 large courgettes
  • 1 litre veg oil
  • 500ml milk
  • 500g plain flour
  • 1 tbsp sumac
  • Salt & pepper


  1. Slice the courgettes lengthways into very thin strips, then into matchsticks.
  2. Heat a deep fat fryer to 190°C, or fill a large saucepan with oil up to halfway and heat to 190°C, preferably using a cooking thermometer. Or test a cube of bread added to the hot oil; it should turn golden in 40-50 seconds.
  3. Dip the courgette in the milk, then flour.
  4. Transfer to the oil and cook for 3 minutes until golden (in batches if needs be).
  5. Drain on kitchen paper, sprinkle with sumac and season with salt and pepper.
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