Felicity Cloake shares her foolproof recipe for courgette fritti, a classic Italian appetizer that transforms humble zucchini into golden, crispy bites. Perfect for using up a glut of summer courgettes, this dish is light, addictive, and surprisingly easy to master.
Ingredients
- 2 large courgettes (about 400g)
- 100g plain flour
- 2 eggs
- 100ml ice-cold sparkling water
- Salt and pepper
- Vegetable oil for deep-frying
- Lemon wedges and flaky salt to serve
Method
- Slice the courgettes into 5mm thick rounds or batons. Pat dry thoroughly with kitchen paper.
- In a bowl, whisk together flour, eggs, sparkling water, and a pinch of salt until you have a smooth batter the consistency of double cream.
- Heat oil to 180°C (350°F) in a deep pan or fryer.
- Dip each piece of courgette into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches for 2-3 minutes until golden and crisp.
- Drain on kitchen paper, season with salt, and serve immediately with lemon wedges.
Cloake notes: "The key is ice-cold water to create a light, tempura-like batter. Don't overcrowd the pan, and eat straight away – they don't keep."