DEEP-FRIED COURGETTES

Preparation Method :

• Using a sharp knife, slice the courgettes (zucchini) into rings or chunky sticks.
• Place the egg white in a small mixing bowl. Lightly whip the egg white until foamy, using a fork.
• Mix the corn flour (cornstarch), salt and Chinese five-spice powder together and sprinkle on to a large plate.
• Heat the oil for deep-frying in a large preheated wok or heavy-based frying pan (skillet).
• Dip each piece of courgette (zucchini) into the beaten egg white then coat in the corn flour (cornstarch) and five-spice mixture.
• Deep-fry the courgettes (zucchini), in batches, for about 5 minutes or until pale golden and crispy. Repeat with the remaining courgettes (zucchini).
• Remove the courgettes (zucchini) with a slotted spoon and leave to drain on absorbent kitchen paper (paper towels) while deep-frying the remainder.
• Transfer the courgettes (zucchini) to serving plates.
• Serve immediately with a chili dip.