A dusting of flour and a sprinkling of rosemary are the secrets of this crisp and fragrant side dish
Nutrition per serving
3-4 tbsp plain flour
splash olive oil
sprig fresh rosemary
Getting ahead Slice and dry the courgettes and wrap in a tea towel a few hours ahead.
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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