Deep-fried Courgettes (Zucchini)

Some people prefer to fry courgettes (zucchini) in a batter, but we think they taste best just coated with flour. You will need quite fresh and not too large courgettes for this.

6 small courgettes (zucchini)
120 g/4 oz/1cup plain (all purpose) flour
1 liter vegetable oil for deep-frying
Salt

Cut off the courgette (zucchini) ends, then cut the flesh into long narrow strips. Sprinkle with salt, put in a colander and leave for about 1 hour until they are quite wet. Pat dry in paper towels. Put the courgette strips in a paper bag with the flour and shake the bag to coat well. Place them in the dried colander again and shake to eliminate any excess flour.
Heat the oil in a deep frying pan to 180 °C/350 °F, or until a cube of bread turns golden brown in 1 minute. Add the courgettes and fry for about 5 minutes until golden and crispy. Drain well on paper towels. Arrange on a platter and serve immediately, while still hot.
Serves 6.

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