Flash-fried courgettes
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Flash-fried courgettes

By Ruth Watson

A dusting of flour and a sprinkling of rosemary are the secrets of this crisp and fragrant side dish

  • Serves 4
  • Easy

Nutrition per serving

  • kcal 179
  • fat 13g
  • saturates 2g
  • carbs 12g
  • sugars 0g
  • fibre 2g
  • protein 4g
  • salt 0.25g

Ingredients

  • 600g courgettes
  • 3-4 tbsp plain flour
  • splash olive oil
  • sprig fresh rosemary

Tip

Getting ahead
Slice and dry the courgettes and wrap in a tea towel a few hours ahead.

Method

  1. Slice the courgettes in a food processor, using the fine disc, and pat dry on a clean tea towel. Toss the slices in a plastic bag with the flour, well seasoned. Heat the olive oil in a large frying pan with the rosemary, discarding the herb when the oli is hot, and add 1?4 of the courgettes. Fry the courgettes in batches on medium high heat for 2-3 minutes until light golden. Drain on kitchen paper, serve hot.

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