Sides and Salads
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Sesame Fried Courgettes

It’s been a huge few weeks for courgettes in the UK, and anyone with an allotment or vegetable garden will probably have an enormous glut of them just as we do. Perhaps it’s down to the higher-than-usual temperatures, or the occasional heavy rain shower, I’m no green-fingered genius so I wouldn’t know. All I do know is that I’m grateful for all this free green stuff.

So “what do I do with all these courgettes?” I hear you ask. Fear not, this week I’ll be bringing you a few recipe ideas to mess about with and use up your bounty. Sesame fried courgettes are best served as a tapas dish, and in the spirit of tapas they’re best served straight from the pan. Warm, spicy, crunchy, salty – if you’ve got a courgette hater in the house, this recipe is likely to swing ’em.

I’ve been a bit vague with measurements because it’s such a casual affair and a super simple concept, so please forgive the lack of official guidance and go with the handful flow. I was just messing about with ideas when I came up with this so my quantities are quite small, but you can easily multiply to make loads.

About a quarter of an overgrown courgette, cut into thin rounds (if you’re using a shop-bought tiny one, slice up the whole thing)
1 handful flour
1 handful sesame seeds
2 generous pinches good sea salt
few shakes chilli flakes
1 egg, beaten
4-5 tbsps groundnut oil

  1. Set up your worksurface: you want the beaten egg in a shallow bowl, the flour, chilli flakes, salt and sesame seeds all mixed together on a plate, and your courgette rounds hanging out close by. Make sure everything’s easily reachable ’cause when it comes to frying like this, you want to be able to work quickly.
  2. Heat the groundnut oil in a frying pan (preferably non-stick) on a medium to high heat ’til it’s nice and hot.
  3. One by one, dip the courgettes in the egg, then in the flour mixture, then into the frying pan. Do this in batches of 6 or 7, or however many your frying pan allows.
  4. After one or two minutes, turn them over and cook the other side. It’s difficult to give an exact time for this because there are so many variables from my kitchen to yours. But you’ll know they’re ready to be flipped when they’re golden brown and looking similar to the picture shown at the top of this post.
  5. Drain excess oil on kitchen towel then serve warm.

I know I’m biased, but these are so awesome. And they’ll make a change from the endless stir-fried courgettes you’ve probably been forcing down every night to use up your glut. These would be wonderful as an addition to a casual many-dish meal with friends or a weekend snack when you’re feeling creative.

Your track recommendation for this recipe is a huge tune from Peter Rodriguez, for when your dinner party hits cocktail hour.

Thanks for reading x


  1. Pingback: Courgette and Chilli Cheese Twists | Cate in the Kitchen

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