- 2-4 tbsp Peppadew Hot Jalapeño slices
- 4 large courgettes, cut into julienne strips lengthways
- 100ml buttermilk
- Seasoned flour or Panko
- Oil for frying
- Pat dry Jalapeño Slices.
- Toss with courgette strips.
- In batches, dip in buttermilk, then dredge in seasoned flour or Panko.
- Deep-fry until golden; drain on kitchen paper and serve immediately.
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