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Ingredients

Method

  • STEP 1

    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, then mix in the courgettes.

  • STEP 2

    Pour oil into a pan until it is about 4cm deep, ensuring the pan is no more than two thirds full. Set over a medium heat until 180C or a flick of batter dropped in sizzles and turns brown within 30 seconds. Lower half the battered courgettes into the hot oil and fry, turning after 1 min using a slotted spoon, for 5-6 mins until golden. If they begin to stick together, gently coax them apart with tongs. Remove from the hot oil and drain on a plate lined with a sheet of kitchen paper. Repeat with the remaining half, then scatter with the parmesan before serving.

Recipe tip

If you have any courgette flowers, they work well in salads or try them stuffed with seasoned soft cheese, lightly battered and deep-fried.

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A star rating of 4.8 out of 5.4 ratings
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