Screaming kitchen girls with chili dip
Heat sunflower oil in a (frying) pan to 180ºC.
Mix the flour with the oregano.
First take the courgette pin through the flour, then through the egg and then through breadcrumbs.
Fry the courgette bars in small portions until golden brown and drain on kitchen paper.
Prick the courgette bars lengthwise on satéprikkers.
Serve with a dip of chili sauce mixed with mascarpone.
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