Parmesan-Fried Courgette

Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

WE SERVE THESE AT DAPHNE’S IN CHELSEA, and they are often ordered as a pre-dinner snack with the bread rather than as a vegetable dish - which is exactly what I suggest you do with them. The easiest way to shred these is with a slicing gadget called a mandolin.


  • 2-3 medium-sized courgettes
  • vegetable or corn oil, for frying
  • 3-4 tbsp plain flour, sea


  1. Cut the courgettes into 10 cm (4-inch) lengths, and shred them finely with a knife, or with a shredding attachment on a mandolin or a food processor. Heat about 8 cm ( inch) of oi