Chilli battered courgettes

These Japanese-style deep-fried courgettes from Janet Brinkworth make the most of the sweet and tender baby courgettes available during the summer months
By Janet Brinkworth
Chilli battered courgettes
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 150 g plain flour
  • 2 eggs
  • 100 ml milk
  • 6 ice cubes
  • 1 tsp dried red chilli flakes
  • 500 g baby courgettes
  • 500 ml vegetable oil, for deep-frying
  • 1 lemons, cut into wedges
  • 1 pinches sea salt


1. Place the flour in a large bowl. Add the eggs, then the milk and whisk to form a thick batter.2. Add the ice cubes and chilli and season.3. Top and tail the courgettes, then slice lengthways.4. Pour the oil into a deep saucepan and heat it to 170?C. 5. Drop the courgettes into the batter, tossing to coat. Deep fry a few courgettes at a time, cooking for two to three minutes until golden brown and tender.6. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining courgettes. Serve with lemon wedges and a sprinkle of sea salt.

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