Antonio Carluccio's courgette fries

(48 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Deep-fried courgette matchsticks
Deep-fried courgette matchsticks
  • Serves: 4

  • Prep time:

  • Cooking time:

    (per batch)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These delicious courgette matchsticks make a nice change to oven chips - and they're a great way of getting the kids to eat more veg!


  • 600g baby courgettes
  • olive oil, for deep-frying
  • salt and freshly ground black pepper
  • 2 tbsp plain flour
  • 2 eggs, beaten

Antonio and Gennaro say: 'Courgettes are probably the most used vegetable in Italy, although they are not given the praise that they deserve.Though the courgette may be humble, it produces wonderful results. It can be eaten raw, fried in slices, baked or grilled whole, stuffed, included in both lasagne and parmigiani'


  1. Top and tail the courgettes and cut them in half lengthways. Cut out the white centre and seeds, if there are any, (this part is too watery for frying), and slice the the remainder into batons. Cut these in half widthways so that you are left with matchsticks about 5cm long.
  2. Heat the oil in a large, deep pan until slightly smoking.
  3. Meanwhile, mix the flour and eggs together to make a light batter. Season with salt and pepper. Dip a handful of the courgette matchsticks into the batter, then plunge them into the hot oil. Deepfry in batches, separating them with a spoon, until they crisp, about 45 minutes. Drain well on kitchen paper.
  4. Sprinkle with salt and pepper and serve immediately.

Your rating

Average rating

  • 3
(48 ratings)

Your comments

Ayse Inal

This is an awful recipe for battered courgettes!! Once deep fried they were coated in this thick, sponge-like layer that was soft and soggy. My lovely baby courgettes were ruined. To save them I peeled the so-called batter off them, put them under the grill to brown over and then sprinkled them with cheese and back under the grill. This recipe was not light and crispy at all, more like a pancake type batter. I don't seem to have the option to give stars which is annoying but not even 1 star for this

comments powered by Disqus

    FREE Newsletter

    Plus get great deals and exclusive offers from Time Inc. (UK) Ltd and its partners.

    By providing your email address above you agree to the Time Inc. (UK) Ltd Terms and Conditions and the Privacy Policy

    Subscribe to Essentials

    Subscribe from only 22.99