- 3 medium courgettes washed and really dried well
- 4-5 tbsp plain flour
- 268mls milk
- 250g fine ground polenta, the finer the better
- ground pepper
- vegetable oil
- 250g cream cheese
- 4-5 tbsp milk
- 3-4 tbsp chopped chives or parsley
- chilli pepper optional
Heat the fryer to the temperature of 175C.
Cut the courgettes into 2cm sticks.
Place the flour into one bowl and the milk into another bowl. Season the milk with a little salt and pepper.
Flour the courgettes well a few at a time and then place into the milk, then straight into the polenta and really coat well.
Repeat until all the courgettes are coated twice, and then dust off well.
Cook the courgettes in small handfuls until just cooked and very lightly coloured.
Do not overfill the fryer.
Once cooked season well with salt, pepper.