Wednesday, August 15, 2012
Mario & Franco Zucchini Fritti
I cut the courgettes lengthways into little batons about 3mm thick,then put them in a colander and dry them out with salt,about 30 minutes.I don't dip them in milk which most recipes call for just seasoned flour shaking off any excess and then leave them out at room temperature for another 15 minutes.
I put my deep Fat Fryer on it's hottest setting 190c, and cook them in small batches until they are golden and crisp, drain them on kitchen paper and serve immediately.
Make a lot they are addictive, both as a side dish or on their own with a basil mayonnaise dip, They always remind me of wonderful Lunches at the Trat!