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17 December 2012,23:38 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Using a sharp knife, slice the courgettes (zucchini) into rings or chunky sticks.
  • Place the egg white in a small mixing bowl. Lightly whip the egg white until foamy, using a fork.
  • Mix the corn flour (cornstarch), salt and Chinese five-spice powder together and sprinkle on to a large plate.
  • Heat the oil for deep-frying in a large preheated wok or heavy-based frying pan (skillet).
  • Dip each piece of courgette (zucchini) into the beaten egg white then coat in the corn flour (cornstarch) and five-spice mixture.
  • Deep-fry the courgettes (zucchini), in batches, for about 5 minutes or until pale golden and crispy. Repeat with the remaining courgettes (zucchini).
  • Remove the courgettes (zucchini) with a slotted spoon and leave to drain on absorbent kitchen paper (paper towels) while deep-frying the remainder.
  • Transfer the courgettes (zucchini) to serving plates.
  • Serve immediately with a chili dip.


  • 750 grams courgettes (zucchini)
  • 2 eggs white
  • 100 grams corn flour (cornstarch)
  • 2 teaspoons salt
  • 2 teaspoons Chinese five-spice powder
  • IDHAYAM MANTRA Peanut Oil, for deep-frying
  • Chilli dip, to serve

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