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Parmesan-Fried Courgette
- Serves
4-6
- Difficulty
Easy
By Malcolm Gluck and Mark Hix
Published 2005
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.
Ingredients
2-3 - vegetable or corn oil, for frying
3-4 tbsp
Method
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 3¼ inch
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