Fried courgette filled with mozarella à la Leffe

1/2 cup flour

1/2 cup selfraising flour

1 egg

2 tsp parsley

1 tsp salt

1 tsp black pepper

1 or two garlic cloves, very finely chopped (or garlic powder if you are lazy/clumsy)

1 cup of Leffe! ok any beer would do ;P Leffe is blond

1 medium/big courgette

1 mozarella ball (175g)

olive oil

Mix the flour, egg, parsley, garlic, salt, pepper and the beer (more or less beer to get the right consistency) in a bowl and let it rest for a while while you cut the courgette and cheese in slices.

First cut the courgette in sections just a bit longer than the mozarella ball, and then cut it in slices of half centimeter or so. If there are leftovers from doing flat slices or whatever, you can just do small sticks out of them and fry them without cheese.

Do sandwiches with the mozarella between two slices of courgette. I didn’t peel the courgette but you can if you want.

Then put some flour in a plate and coat the courgette “sandwiches” in.

Fry them in abundant oil, dipping the sandwiches in the egg mix immediately before putting it into the oil, that has to be very very hot almost fuming. When one side is golden, then turn.

As you fry them, put them on a plate with kitchen paper to absorb the extra oil.

I also put some rice with pepper to go with it, this dish is very filling, maybe a bit too much for two people with this quantities…

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11 thoughts on “Fried courgette filled with mozarella à la Leffe

    1. I don’t know what a zuchinni is, in england at least, a courgette is a courgette :)
      Babelfish tells me they are “marrows”, but apparently they are another thing. The courgette is the green vegetable in the picture, similar to a cucumber somehow, but not the taste, it is a winter vegetable.

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