Courgette fritti

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olive magazine

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Recipe by olive magazine

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1. Cut the courgettes into even lengths of 8cm and cut each length into sticks. Season the flour with salt, pepper and the paprika. Roll the courgette sticks in the flour, making sure they are well coated.
2. Heat a saucepan 1/3 filled with oil until a cube of bread frizzles as soon as it hits the pan. Fry the courgette sticks in batches until they are crisp and golden. Drain each batch on kitchen paper and season with more salt. Serve hot in paper or newspaper cones.

Growing your own

Keep picking your courgettes to encourage more to grow and to stop others reaching marrow size.

Per serving

231 kcalories, protein 4.3g, carbohydrate 9.6g, fat 19.7 g, saturated fat 2.4g, fibre 1.9g, salt 0.01 g

Latest comments and suggestions

• audrey manch

  08 July 2009

  audrey manch rated and commented on this recipe

  

  I had these in a restraunt in April on a visit to Chester and they are delicious. I did wondered what seasoning they used, now I know and have the recipe. Thank you Olive, VERY much appreciated.

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• Lulu's recip

  01 August 2009

  Lulu's recip commented on this recipe

  I'd like to try this shallow fried - do you think it would work?

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Ingredients

• 6 courgettes
• 3 tbsp plain flour , for dusting
• a pinch smoked paprika
• oil for deep frying

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 6 courgettes
• 3 tbsp plain flour , for dusting
• a pinch smoked paprika
• oil for deep frying

Per serving

231 kcalories, protein 4.3g, carbohydrate 9.6g, fat 19.7 g, saturated fat 2.4g, fibre 1.9g, salt 0.01 g

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