Parmesan Fried Courgette & Balsamic Glazed Baby Onions

November 13th, 2013 § 0 comments

Parmesan Fried Courgette & Balsamic Glazed Baby Onions_001


— Parmesan Fried Courgette (serves 4) —

60g parmesan cheese, grated

40g panko bread crumbs

40g plain flour

2 eggs, beaten

3 medium courgettes

Salt and ground black pepper

Vegetable oil for deep-frying

1 lemon, cut into wedges


Combine the grated parmesan cheese and panko bread crumbs in a bowl.

Trim stem ends from the cougettes and cut into thick sticks. Pat dry with kitchen pepper. Season with salt and pepper.

Lightly coat the courgette with the flour, dip in the beaten egg and then coat with the parmesan mixture.

Heat the vegetable oil in a large heavy-based saucepan to 180C / 350F. Deep fry the courgette for about 3 minutes until golden. Drain on kitchen paper.

Serve with lemon wedges.



—  Balsamic Glazed Baby Onions —

500g baby onions, peeled

Some salt

2 tablespoons, olive oil

3 tablespoons balsamic vinegar

2 tablespoons sugar


Boil the baby onions in  salted water for about 5 minutes and drain.

Heat the olive oil in a frying-pan, fry the onions for 10 minutes over a medium heat. Add the balsamic vinegar and sugar, sauté for 5 minutes, stirring occasionally. Remove from heat, Serve at room temperature.

Parmesan Fried Courgette 2






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