Some also complain that they are only crunchy while they are still hot. Otherwise, they turn tender and bland.
There are a few tricks to follow in order to fry courgettes, get them “crispy-licous” and make them stay that way.
Since courgettes are watery—especially the large ones, the first thing to do is to drain them before cooking. To drain, the process you should follow is similar to how an eggplant is drained.
Cut the courgettes into slices and place them in a shallow sieve. Evenly sprinkle the insides with coarse salt and allow it to sit for half an hour. After that, you can strain the courgettes under cold water and individually pat them dry.
You can also do it another way. After slicing and salting your courgettes, you can put them upside down on an absorbent paper and leave it there for about ten minutes. You can also squeeze them in a tea towel to get rid of excess water or press the slices between layers of kitchen paper towels.
Once dry, dust the courgette pieces with flour, rosemary, a little salt and pepper and toss them in a plastic bag. Heat olive and butter in a pan and don’t put in the courgettes until the oil is very hot.
Fry each side for about two minutes never attempting to turn it over until the other side is has formed a crust and the edges are starting to become golden brown. Frying time would depend on how thick the slices are.
Don’t forget to drain them again in paper towel after frying to get rid of the excess oil. You can add a squeeze of lemon and pressed garlic a minute before taking them out of the pan for extra flavor.
Tags: Cooking Courgettes