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Cooking with Djamel
Fried courgettes (zucchini)
Cut the courgettes into thin slices 1 mm thick, fry in plenty of oil so that the courgettes can swim in it. I always use a wok for frying the courgettes because you can fry all the slices at the same time. alternatively I use a pan and prepare them in portions. The frying takes about 30 minutes. Half way through I gently turn the slices over. They are ready when turned golden brown. I then put the slices onto plenty of kitchen roll to allow them to drip and add the onion to the oil. If the oil is still really hot, it will only take 1 or 2 minutes to be ready. The rest is really easy: put the courgettes in a bowl, add the onions, add pressed garlic, pour balsamico vinegar, add salt and pepper to taste and mix well. Sprinkle chopped coriander over the mixture. The courgettes taste better when prepared the previous day as the flavour needs time to develop. Serve at room temperature with baguette.
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Ingredients: 1 kg courgettes 1 onion, chopped 3 tbsp balsamico vinegar 2 garlic cloves Approx. 1/2 bundle of fresh cilantro (coriander) Salt and pepper |