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Breaded courgette in crispy coating, fried golden brown
Crispy breaded courgette in flour-egg-breadcrumb coating, served with fresh lemon slices

Crispy breaded courgette

Author: Flavelo
Recipes
A common fault with breaded courgette is that the coating falls off or the vegetable remains watery inside. The solution lies in salting: the high water content of the courgette must first be 'sweated out' so the coating remains crispy and sticks to the surface.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 5 servings
🔥 Calories 400 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Kitchen paper
  • Frying pan
  • 3 plates for breading

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Cut the courgette into slices approx. half a cm thick. Salt them on both sides and let stand for 10-15 minutes.

Tip: Salt draws water from the vegetable cells. This 'sweating' concentrates flavours and prevents the coating getting soggy during frying [osmosis].
2 ✓

Wipe the slices completely dry with kitchen paper. This is a critical step!

Tip: If the surface is wet, the flour turns to mush and slides off. On a dry surface, the flour and egg form a stable 'glue'.
3 ✓

Bread them: toss in flour (shake off excess), dip in beaten, peppered egg, and finally coat in breadcrumbs.

Tip: The order of breading creates a chemical bond: flour sticks to the vegetable, egg to the flour, crumbs to the egg.
4 ✓

Fry in plenty of hot oil (approx. 170-180 °C) until golden brown, 2-3 minutes per side.

Tip: If the oil isn't hot enough, the crumbs will soak up fat before the crust forms.
5 ✓

Drain on a wire rack or kitchen paper.

Recipe FAQ

Why did the coating come off?
You likely didn't wipe the courgette dry enough before breading, or the oil wasn't hot enough.

Ingredients

  • 2 pcs Medium courgettes
  • 100 g Plain flour
  • 2 pcs Eggs
  • 150 g Breadcrumbs
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 500 ml Sunflower oil (for frying)