|Preparation Time||10 mins|
|Cooking Time||2.5 mins|
|Suitable for pre-cooking||No|
1 egg whisked
50 gr rye flour
50 gr rice flour
1 tsp baking powder
150 ml of chilled water or enough chilled water to make a thin batter. (The batter should leave a thin coat on a wooden spoon)
Salt and pepper to taste
Sift flour and baking powder together. Make a well in the centre and drop in the whisked egg. Add chilled water and whisk together.
Coat thin sticks of courgette in batter.
Deep fry in very hot oil for 2 to 2.5 minutes.
(Tip: ice cold batter and very hot oil)