Deep-fried courgettes

Deep-fried courgettes

By
From
British Seafood
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
4 courgettes
rapeseed oil, for deep-frying
plain flour, for dusting
cornish sea salt
freshly ground black pepper

Method

  1. Thinly slice the courgettes lengthways, then cut into matchsticks. Heat the oil in a deep-fryer or other heavy pan to 180°C. Put the flour in a large bowl and season well with salt and pepper. Add the courgettes and toss to coat, then remove, shaking off excess flour. Fry the courgettes in the hot oil, in batches as necessary, for 2 minutes until crispy. Remove and drain on kitchen paper. Season with a little salt and serve.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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