40 minutes

zucchini, 3 large
corn flour, 4 tablespoons
semolina, 3 tablespoons
dried oregano, 1 teaspoon
sweet paprika, 2 teaspoons
milk, 1 tablespoon
eggs, 1
fine sea salt, to taste
freshly milled black pepper, to taste
sunflower oil, 1,3 l


Cut the zucchini lengthwise and then into two crosswise. Cut each section into 3 in order to get 12 sticks from each courgette.
Whisk the egg with the milk, a pinch or salt and some pepper.
In a dish mix the corn flour, semolina, paprika, origano, a pinch of salt and some pepper.
Heat the oil in the fryer to 350°F.
Put the zucchini sticks in the egg and then dredge in the corn flour and semolina mixture.
Put the basket in the fryer and fry 6 zucchini sticks at a time, for about 4 minutes.
Drain on kitchen paper and serve hot.