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Screaming kitchen girls with chili dip
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Ingredients
Directions
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Heat sunflower oil in a (frying) pan to 180ºC.
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Mix the flour with the oregano.
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First take the courgette pin through the flour, then through the egg and then through breadcrumbs.
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Fry the courgette bars in small portions until golden brown and drain on kitchen paper.
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Prick the courgette bars lengthwise on satéprikkers.
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Serve with a dip of chili sauce mixed with mascarpone.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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