Deep-fried zucchini
These crispy deep-fried zucchini (courgette) bites are lovely nibbles for drinks parties or great appetizers at a dinner party. Cooking them requires lots of oil – and deep-frying is rather smelly so I recommend you cook them on an outdoor gas stove or the hob part of a BBQ.
Ingredients
Method
- Cut off the ends of the zucchini, cut in half lengthwise then in half again.
- Place the flour into a bowl. Season with salt and pepper.
- Pour the milk into another bowl.
- Heat plenty of oil (about 5 cm deep) in a deep pan or wok. Drop a breadcrumb into it – when it sizzles, the oil is hot enough.
- Dip the courgette wedges into the flour then into the milk then into the flour again to coat evenly. Fry the courgette wedges in batches until golden. Remove with a slotted spoon and drain on kitchen towels.
- Sprinkle with parsley and serve warm.