Chilli battered courgettes


Serves: 4

Prep: 10 min
Cook: 10 min


150g plain flour
2 Eggs
100ml Milk
6 ice cubes
1 tsp crushed chilli flakes
500g baby courgettes
500ml vegetable oil for deep-frying
1 lemon, cut into wedges
1 pinch sea salt


1. Place the flour in a large bowl. Add the eggs, then the milk and whisk to form a thick batter.

2. Add the ice cubes and chilli and season.

3. Top and tail the courgettes, then slice lengthways.

4. Pour the oil into a deep saucepan and heat it to 170?C.

5. Drop the courgettes into the batter, tossing to coat. Deep fry a few courgettes at a time, cooking for two to three minutes until golden brown and tender.

6. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining courgettes. Serve with lemon wedges and a sprinkle of sea salt.

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