Fried Zucchini

Method

1. 1

   Slice and salt

   Cut the courgettes into 5 mm rounds and toss with the salt. Leave for 10 minutes at room temperature, until beads of moisture appear. Pat thoroughly dry.

2. 2

   Prepare the coating

   Whisk the eggs with the milk in a shallow bowl. Put the flour in a second bowl. Mix the breadcrumbs, Parmesan and oregano in a third.

3. 3

   Coat the rounds

   Coat each round lightly in flour, dip in egg, then press into the breadcrumb mixture. Set the coated slices on a plate before frying.

4. 4

   Heat the oil

   In a large, heavy frying pan over medium heat, warm the olive oil for 3 to 4 minutes, until it reaches 175°C or a breadcrumb sizzles steadily on contact.

5. 5

   Fry in batches

   Over medium heat, fry the rounds in a single layer for 2 to 3 minutes per side, turning once, until deep golden and crisp. Do not crowd the pan.

6. 6

   Drain and serve

   Lift the rounds onto a wire rack or kitchen paper and leave for 1 minute at room temperature, until excess oil has drained. Serve hot with lemon wedges.

Tips

• Pat the courgette slices thoroughly dry before coating to help the crumb stick and limit oil splashes.
• Coat all the slices before you start frying so you can focus on each batch.
• Keep the oil no more than half full in the pan, and let it return to temperature between batches.

Swaps

• Use panko breadcrumbs in place of fine breadcrumbs for a coarser, crunchier coating.
• Use finely grated pecorino in place of Parmesan.

Storing

Refrigerate leftovers in an airtight container for up to 2 days; reheat on a baking tray in a hot oven until crisp.