Mini courgette schnitzels with tomato and bell pepper mayonnaise
for the mini courgette schnitzels
- Byodo Frying Oil Rapeseed
- 2 small courgettes
- 1 egg
- Byodo Sea Salt & pepper
for the tomato and bell pepper mayonnaise:
Wash the courgettes and cut into slices measuring approx. 0.5 cm in diameter. Prepare three bowls containing flour, the beaten egg mixed with a little salt & pepper, and breadcrumbs. Dip the courgette slices successively in the flour, egg and breadcrumbs. Repeat to coat more if desired.
Pour sufficient Frying Oil Rapeseed into a frying pan to cover the bottom and heat slowly. As soon as the oil is hot, place the mini courgette schnitzels in the pan and fry until golden brown on both sides. If necessary, add more oil after turning. Remove from the frying pan and place on kitchen roll to absorb the excess oil.
For the tomato and bell pepper mayonnaise, mix the mayonnaise and the tomato and bell pepper concentrate together in a small bowl and serve alongside the mini courgette schnitzels.
These go excellently with potato wedges, for example, or a crunchy salad topped with one of our delicious Byodo Dressings.