Instructions

• Start by cutting the courgette into ½ inch or 1.25cm thick slices. We want the pieces to be thick enough that they retain their structure during the cooking process.
• Sprinkle the courgette with some sea salt or regular salt. Let the slices sit on some absorbent kitchen paper for about 5 minutes just to pull out some of the water.
• Use two separate bowls. In bowl 1 place some plain flour and season with salt and pepper. In bowl 2, whisk 2 eggs and sprinkle in some salt.
• Heat a pot of oil to 180c or 355f you can use a deep fryer or a pot with some oil. Just be sure to use a pot with high sides to protect you from any accidents.
• Lightly coat a slice of courgette in a dusting of flour. Dip into the egg and back in to the flour. Shake off any excess. Very carefully drop the battered courgette slice into the hot oil and fry for about 3-5 minutes until the batter is golden and the courgette is tender.
• To make the avocado sauce, simply scoop out the avocado flesh and place in the bowl of a food processor with the yogurt, some salt and pepper and a drizzle of olive oil and blend.