Thursday, 1 September 2011

Courgette fritti


Courgette, plain flour, egg, milk
1) Top and tail the courgette and slice into thick batons.

2) Whisk an egg with a little flour and a splash of milk until a thick batter is formed. Dip the courgette into the batter and once coated, drop into boiling groundnut oil until the batter is crispy.

3) Serve hot with a squeeze of lemon

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