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Fried courgettes with skordalia from Week In Week Out: 52 Seasonal Stories by Simon Hopkinson

  • garlic
  • red wine vinegar
  • courgettes
  • olive oil
  • milk
  • white breadcrumbs

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Notes about this recipe

  • Agaillard on March 11, 2018

    I chose this recipe as I had cut courgettes made for another recipe and wanted to use them up, and I was intrigued by skordalia as I had never heard of it before. This is funny! Very tasty and simple to make. The courgettes however make sure you cut them a little thick, as specified in the recipe, otherwise they will overcook too easily (that is what happened to me!) - I might just use the Actifry next time to have a healthier and more homogeneous result.

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