Zucchine Fritte

Method

Slice the courgettes lengthwise into strips about 5mm thick, then pat dry thoroughly with kitchen paper to remove excess moisture. Set up three shallow bowls with flour, beaten egg, and breadcrumbs mixed with salt and pepper respectively. Coat each courgette strip in flour, shaking off excess, then dip in egg and finally coat in breadcrumbs, pressing gently so they adhere. Heat the oil to 170°C in a large, heavy-bottomed pan or deep frying pan. Working in batches to avoid overcrowding, fry the courgette strips for 2-3 minutes until golden and crispy on both sides, turning halfway through. Drain on kitchen paper and serve immediately whilst still warm, squeezed with fresh lemon juice and seasoned with a pinch of salt.