Grated courgettes with chopped mint leaves then fried for an appetizer or a crispy second course with a fresh note. And what a good one.
Serves 2-3, Preparation 10 min, Cooking 15-20 min
- 2 large courgettes
- All Purpose flour / Plain Flour to taste
- Breadcrumbs, to taste
- Eggs, 2
- Salt and black pepper, a pinch
- Mint leaves, 5
- Peanut seed oil for deep-frying – at least 1 litre
Wash and trim courgettes, then grate them on a grater on the large holes side, collect them in a bowl.
Give them a good squeeze to get rid the water, then tap them with kitchen paper or a kitchen towel.
Chop the mint leaves and add them to the grated courgette.
Prepare 3 different bowls: one for the eggs beaten with a pinch of salt and pepper, one for the flour and the other one for the breadcrumbs.
Shape into flatten patties-size.
Breading them on all sides in the flour – shaking them to remove the excess flour – then in the beaten eggs and drain them to remove the excess egg, finally in the breadcrumbs covering them completely.
Tip: when breading food, the order should always be as follows:
Flour – Egg – Breadcrumbs.
Why? Because the flour ensures the egg does not slip from the surface of the food and the egg in turn acts as a glue for the breadcrumbs.
Heat the oil in a non-stick frying pan over a medium heat, check if it is hot enough by dipping a stick, if bubbles are created around then the oil is ready for frying.
Fry for 1-2 mins on each side until golden brown for a maximum of 3 or 4 at a time and no more, otherwise the temperature of the oil will drop and you will not get crispy fritters.
Take them out of the oil and little by little put them to drain on a plate lined with kitchen paper.
Salt them lightly and serve hot.