Ingredients:
2 tbsp plain flour
2 courgettes, cut into 1cm batons
oil, for deep frying
15g parmesan, grated
Method:
Prepare the Batter:
Tip the flour into a bowl.
Drizzle in 2 tbsp water and mix to form a thick batter.
Season with plenty of salt and freshly ground black pepper.
Mix in the courgette batons until they are well coated with the batter.
Heat the Oil:
Pour oil into a pan until it is about 4cm deep, ensuring the pan is no more than two-thirds full.
Set over medium heat until the oil reaches 180C, or a flick of batter dropped in sizzles and turns brown within 30 seconds.
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