Étape 7 : Dans une grande poêle à fond épais, faites chauffer l’huile végétale à 180 °C (350 °F). L’huile doit atteindre environ 2 cm (¾ pouce) de profondeur.
Étape 8 : En travaillant une tranche de courgette à la fois, saupoudrez-la d’abord de farine, en veillant à bien la recouvrir. Secouez-la pour éliminer l’excédent de farine.
Step 9: Dip the floured zucchini into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly in the breadcrumb mixture, pressing gently to ensure the coating adheres well.
Step 10: Carefully place the coated zucchini slices into the hot oil. Fry 3-4 pieces at a time to avoid overcrowding. Cook for 2-3 minutes on each side until golden brown and crispy.
Step 11: Remove the fritters with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.
Nutritional Information and Timing
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Serves: 4-6 people
Calories per serving: Approximately 285 calories
Nutritional Breakdown (per serving):
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