Step 1

Wash and pat dry the courgettes, then trim off both ends. Cut it into ½ inch slices and sprinkle salt over the courgette slices.

Step 2

In a bowl, combine corn starch, plain flour, and black pepper. Add panko breadcrumbs and whisked eggs in separate bowls.

Step 3

To coat the courgette slices, first, dredge the piece of slice in the flour mix.Next, dip in the whisked egg. Then coat with breadcrumbs, by pressing it gently on both sides with hands.

Step 4

Place the coated courgette on the large tray or plate and set it aside. Repeat the process to the remaining slices.

Step 5

Preheat the oil to ( 340°F/ 170°C ) and fry the coated courgette for 2-3 minutes or until crispy golden brown. Fry with small batches and make sure not to overload the oil.

Step 6

Remove from oil and place it over the wire rack or paper towel. Serve immediately while warm with yoghurt dipping sauce.

Step 7

Combine all the dipping sauce ingredients in a small bowl. Mix them well, make a taste test and adjust the salt and black pepper to taste.