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!
Wow, those look freakin' awesome!
ReplyDeleteThey are...Mario Franco was the best Italian Restaurant in the old days its their dish really,but took some time to figure out how to get them so crispy! Thank You
ReplyDeleteamazing! I actually popped along to check out the cod provencale recipe. But, I worked for Kennedy Brookes when they took over Mario and Francos...and that was a LONG time ago! Great food and fabulous atmosphere when most of the rest in London was Angus Steak house or the like
ReplyDeleteThanks for the reminder of such a great appetizer. Used to have these years ago and then they seemed to go out of fashion. Well will have to bring them back into my appetizer line-up this season.
ReplyDeleteWhat a gorgeous treat - and yes a variety of uses. I am so glad I stopped by. You have a wonderful corner :)
ReplyDeletechow!
Devaki @ weavethousandflavors