These crispy fried courgettes are breaded with parmesan and then pan-fried to perfection. This restaurant-style dish is fantastic and comes with a creamy parmesan dipping sauce that goes well with citrus.
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- The crispy fried courgettes have a double coating of bread, which makes them extremely crispy, and a breadcrumb coating that has been seasoned adds a lot of flavours that are quite satisfying. This will become your go-to method for consuming courgettes from now on.
- If you need to prepare food for a larger number of people, you can double the instructions for fried courgette by two or even three.
- The quick and simple creamy parmesan dipping sauce perfectly accompanies the crispy courgette chips. Both of them have a little amount of parmesan, and the combination of the smoothness of the sour cream and mayonnaise mixture with the crunchiness of the fried breadcrumb covering is a dream come true.
- This sauce is going to become your go-to for everything. You may also serve your fried courgette with ranch dressing or citrus sauce as a dipping option.
- This is an excellent dish for meals that can be prepared in advance or snacks that can be kept on hand. Keep the courgette in the refrigerator for up to five days in an airtight container. You can reheat the chips in the oven set to 375 degrees Fahrenheit, which will cause them to become crisp once again, or you can reheat them in an air fryer.
Mayonnaise – 1/2 cup
Sour cream – 1/4 cup
Dijon mustard – 1/2 tablespoon
Zest and juice – 1/2 lime (or your choice of citrus)
Chopped fresh parsley – 1 tablespoon
Cayenne pepper – 1/8 teaspoon
Coarse salt, divided – 3 teaspoons
Freshly ground black pepper – 3/4 teaspoon
All-purpose flour – 2 cups
Cornstarch – 2 cups
Soda water – 1/2 cups
Medium courgette – 2, cut into 1/2-inch-thick rounds
Panko breadcrumbs – 2 cups
Vegetable oil for frying
- Mix the mayonnaise, sour cream, mustard, lime zest, juice, parsley, and cayenne pepper in a small bowl using a whisk. Season with half a teaspoon of salt and one-quarter of a teaspoon of black pepper. Now, place the bowl in the refrigerator for at least an hour.
- Flour, cornstarch, 1 1/2 teaspoons of salt, and half a teaspoon of pepper should be mixed in a large bowl using a whisk. Pour the soda water slowly, in a steady stream while whisking the mixture constantly to prevent any lumps from forming. Continue this process until the mixture has the consistency of a thin pancake batter.
- After dipping a few rounds of courgette into the wet batter, move them to a plate of breadcrumbs and press them together to adhere. Please continue with the remaining rounds, and after they are finished, put the prepared courgette on a platter.
- Put a platter with paper towels on it next to the stove.
- About one inch of oil should be heated in a pot with a heavy bottom, such as a Dutch oven until it reaches 350 degrees Fahrenheit. When a tiny bit of the batter is dropped into the hot oil and instantly begins to bubble, you will know that the oil is ready to use.
- Carefully dropping in several rounds of courgette at a time, working in stages to avoid overcrowding the pan and bringing the oil temperature down. Fry the courgette until golden brown. When the undersides have reached a golden brown colour, which should take approximately 30 to 45 seconds, flip them over and continue cooking until the other side is golden.
- Remove the chicken using a slotted spoon, and then move it to a dish lined with paper towels to soak up any leftover oil. While they are still warm, sprinkle them with the remaining salt.
- Serve hot, accompanied by the citrus sauce.
First, weigh out all of your ingredients and have them ready to use. Prepare the citrus by zesting and juicing it, then chop the parsley with a sharp knife on a solid cutting board. Cut the courgettes into rounds with a thickness of half an inch.
Mayonnaise, sour cream, mustard, lime zest and juice, parsley, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon freshly crushed black pepper are mixed in a small dish using a whisk. Place in the refrigerator for at least an hour to allow the flavours to come jointly.
A whisk made of metal moves slowly over a wooden tabletop as a green bowl containing a seasoned creamy substance is swirled by the whisk. Alternatively, you can use another citrus fruit such as lemon or orange in its place. The orange will create a more sweet sauce, while the lemon will make a more sour sauce.
Mix the all-purpose flour, cornstarch, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper in a large bowl using a whisk.
Pour the soda water slowly, in a steady stream while whisking the mixture constantly to prevent any lumps from forming. Continue this process until the mixture has the consistency of a thin pancake batter. Put the panko in a bowl that is both deep and broad.
The courgette rounds should be dipped into the wet batter one at a time and then pressed firmly into the breadcrumbs to ensure they stick. Maintain a wet hand and a dry hand at all times to avoid getting big, wet crumbs mixed in with the dry panko.
Continue with the remaining rounds, place the prepared courgette on a dish and repeat with the remaining rounds.
Put a platter covered with paper towels and place it close to the heat. In a heavy-bottomed saucepot or Dutch oven, bring about one inch of oil to a temperature of 350 degrees Fahrenheit by heating it over medium heat. This dish might also be prepared in a deep fryer if you can access one.
When you test the readiness of the oil by dropping in a tiny quantity of the batter or a few of the breaded slices, you will know it is ready when the batter or slices instantly begin to bubble.
Carefully dropping in a few rounds of courgette at a time, working in batches to avoid overcrowding the pan and bringing the oil temperature down, fry the courgette until golden brown. Approximately thirty to forty-five seconds after the undersides have become golden brown, flip them over and continue cooking on the other side until golden.
In most cases, the second side will brown in much less time than the first. Take the courgette that has been cooked and, using a slotted spoon, moves it to a dish coated with paper towels so that it can soak up any extra oil.
Sprinkle the remaining salt over them while they are still hot and stir to combine. Serve hot, with the citrus sauce for dipping placed on the side of the plate.
You can reheat them in the oven, but they don’t become as delightfully crisped up when they’re served as leftovers, so try to consume as many of them as you can while they’re still hot from the fryer!
Do you cut the skin off courgettes?
This recipe for fried courgette does not need skin off, so just give it a good scrub before using it in your recipe.
Why do you salt courgettes before cooking?
The simplest way to prevent a mushy mess or sauces watered down is to salt and rinse the courgettes before using them. This will remove extra water, which will prevent the problem.
What is the best way to eat courgettes?
You can eat courgettes either raw or cooked. They make a wonderful addition to salads if you slice them thinly and treat them with a little salt and olive oil.
Can I eat raw courgette?
Yes, you can eat courgette raw. When it is not cooked, the nutritional range is greater, similar to the case with many other types of vegetables.
I hope you will enjoy making Easy Crispy Fried courgettes and serving them with sauce. Leave a comment below and tell us about your experience while making it!