Flash Fried Courgettes Recipes

FLASH-FRIED COURGETTES

Flash-fried courgettes image

A dusting of flour and a sprinkling of rosemary are the secrets of this crisp and fragrant side dish

Provided by Ruth Watson

Time 10m

Number Of Ingredients 4

Ingredients

600g courgette
3-4 tbsp plain flour
splash olive oil
sprig fresh rosemary

Steps:

Slice the courgettes in a food processor, using the fine disc, and pat dry on a clean tea towel. Toss the slices in a plastic bag with the flour, well seasoned. Heat the olive oil in a large frying pan with the rosemary, discarding the herb when the oli is hot, and add 1⁄4 of the courgettes. Fry the courgettes in batches on medium high heat for 2-3 minutes until light golden. Drain on kitchen paper, serve hot.

Nutrition Facts : Calories 179 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.25 milligram of sodium

ITALIAN FRIED COURGETTE FLOWERS

Italian Fried Courgette flowers image

Provided by Jamie Oliver

Time 43m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup self-raising flour
1 cup beer
Sea salt
1 egg white, whisked
8 baby courgettes (zucchini) with flowers
Vegetable oil, for frying
2 red chiles, finely chopped, seeds removed
A handful of fresh mint leaves, finely sliced
A drizzle of good quality herb vinegar

Steps:

Mix the first 3 ingredients for the batter together in a bowl. Whisk the egg whites until firm and fold into the batter.
Cut each courgette in 1/2 lengthways, but not cutting all the way through, so you still have the flower intact on the end. Heat oil for deep frying to 375 degrees F (190 degrees C). Dip each courgette with its flower into the batter, and fry in the oil until crispy and golden brown. Drain them on kitchen paper, then place them on a serving plate, sprinkle with salt, chiles and mint, and drizzle with vinegar.

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