Oil for Frying
È ora di cucinare!
Wash and slice the zucchine. You can either cut them into discs as shown or into long sticks like chips.
Beat the eggs in a bowl and add a little salt and pepper.
Take each slice of courgette and dip it into the eggs until it's fully coated. Allow any excess egg to drip off then coat them with the breadcrumbs.
Repeat this process for all of the slices
Heat enough oil in a frying pan so that the zucchine will float on it and not touch the bottom. It should be on a medium/high heat. You can test if it's ready by sprinkling some breadcrumbs on it. If they sizzle and bubble the oil is ready.
Very carefully lower the zucchine in one by one. Let them cook for a few minutes.
Flip one over carefully. If the underside is golden brown you can then flip the rest.
When both sides are cooked transfer to a plate covered in kitchen roll to soak up the excess oil and then onto a cooling rack or clean plate.
I consigli di Melissa
It's important to get the oil temperature right when frying. You don't want the outside to burn and the inside to be raw. Medium-High is best
This is a very popular contorno in Italy. It's even yummy cold or used in sandwiches.
Drying off the excess oil after frying is important as you don't want them to be greasy. Make sure you remove them from the oily paper straight away otherwise they can go soggy.
Serve with a little table salt and fresh lemon.
Ciotolla di Pane Grattugiato
Oglio per Friggere