Breaded pattypan squash and courgette can tempt even someone who has just declared that vegetables are not a main course. One crisp-coated, tender slice usually ends the argument.
Method, step by step
- Peel and seed the pattypan squash; slice the courgette only if needed; the slices should be of similar thickness.
- Salt the slices for 15 minutes, then carefully pat the released moisture dry. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Roll in flour, egg and breadcrumbs. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Fry in 170 °C oil until golden brown, drain and serve with dip. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
Practical tips and common mistakes
- Dry the desalted slices with a paper towel, because water and hot oil can make a loud noise.
- Cut the ingredients to the same size, so they are prepared more evenly.
- Add the spices in several portions and taste after each larger step.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
