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Cheesey Courgette Batons

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Preparation Time: 15 minutes
Cooking time: 15 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 5614 times
Ingredients:
 1 medium courgette
 1 egg
 1 tbsp(s) milk
 60 gm(s) dried breadcrumbs
 4 tbsp(s) finely grated parmesan
 3 tbsp(s) plain flour
 4 tbsp(s) sunflower or canola oil
  salt & pepper
An Annabel Karmel recipe - well-disguised courgettes!
Cooking Steps:
Cut the courgette in half, then into batons roughly 5cm long.

Beat the egg and milk in a shallow dish with a fork to combine. Put the breadcrumbs in a separate shallow dish and mix in the parmesan plus salt and pepper to taste.

Put the flour on a plate and toss the courgette batons in it in batches of 6. Dunk the floured courgette in the egg and milk then toss in the breadcrumbs to coat. Transfer to a plate and repeat with the remaining courgette.

In a large frying pan, heat 2 tbsp of the oil over a medium heat and fry half of the breadcrumb-coated courgette for 3 minutes each side until golden. Drain on kitchen paper and keep warm.

Wipe out the pan with a piece of kitchen paper and repeat with the remaining oil and courgette. Serve with tomato ketchup.

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