350 g/12 oz
courgettes, halved lengthways and cut into 5 cm/2 inch
lengths
125 g/4 oz onions,
sliced
about 150 ml/1/4 pint
milk
about 75 g/3 oz plain
flour
salt and pepper
oil, for
deep-frying
Method:
Place the courgettes and onions in a large bowl,
pour over the milk and toss well, so that the
vegetables are coated in the milk.
Season the flour with salt and pepper and place in a
large plastic bag. Add about a quarter of the
vegetables, toss well to coat, then shake off the
excess flour.
Heat the oil in a large wok - it
should come to just over a quarter way up the sides.
Drop in the vegetables and fry for about 4-5
minutes, until golden.
Remove with a slotted spoon,
drain on kitchen paper and keep warm. Repeat with
the remaining vegetables.
Transfer to a warmed
serving dish and serve immediately.
Vegetable Recipes -
Crispy Courgettes Recipe
