Crispy Fried Courgette

We first ate this dish in a small town just outside Bologna in Italy. It’s a celebration of summer beginning and of all the beautiful produce that’s soon to come.

Our version combines the Italian tradition with Nathan Outlaw’s unbelievably good gluten-free batter recipe.

Serves 2-4 as a snack


  • 1 courgette
  • 150g Dove’s gluten-free self-raising flour (Sold at Bellini’s in town and in Morrisons' ‘free from’ section)
  • 160ml of sparkling water, cold from the fridge
  • Fine sea salt
  • 1 litre of rapeseed frying oil
  • Kitchen roll


  1. Slice your courgettes, skin and all, lengthways into long strips roughly 5mm thick. Cut each strip lengthways again until you have long strands the thickness of a chopstick.
  2. To remove some moisture from the courgettes, sprinkle with half a teaspoon of salt and give it all a toss. Place in a colander over a bowl and leave in the fridge to drain for 30 mins.
  3. Place the flour in a bowl and slowly whisk in the cold sparkling water until you have a thick consistency like American pancake batter.
  4. Fill a heavy bottomed, high sided pan to no more than half full with your frying oil and heat until it reaches 180C on a thermometer. If you don’t have a thermometer, don’t worry - you can simply test a single piece of courgette when the time comes and adjust the heat until it cooks perfectly.
  5. Once your oil is hot, remove your courgette from the fridge and dry off any excess moisture with kitchen roll. Place a small handful at a time into the batter, coating each piece thoroughly. Quickly but carefully place one piece at a time into the frying oil making sure to keep them separate. Cook until lightly golden, remove to a tray lined with kitchen paper and immediately sprinkle with a little salt (this will help keep the crunch).

Serve with your favourite mayonnaise. Crispy summer heaven!


Tip: Use the same batter recipe with sparkling cider or beer instead of sparkling water for frying fish

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