You may find the humble courgette going up in your estimation when you try this quick and easy snack that also makes a great side dish to grilled sea bass.
Ingredients
- 225g courgettes
- 1½ tbsp plain flour
- Vegetable oil, for deep frying
- 2 tbsp finely grated Grana Padano cheese
Method
- 1. Slice the courgettes into 3mm thick x 7cm long chips. Put the flour in a bowl and beat in 50ml water to make a smooth, thick batter the consistency of soured cream.
- 2. Half-fill a deep saucepan with oil. Place over a high heat until it reaches 180C (or until a cube of bread turns brown in 1 minute). Drop half the courgette chips into the batter and turn to coat. Using a fish slice, lift the courgette chips out of the batter and allow the excess to drip off.
- 3. Carefully drop the courgette pieces into the hot oil and cook for about 1-2 minutes, until golden.
- 4. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Toss with the cheese when still hot and add a good grinding of black pepper. Repeat with the remaining courgettes and serve immediately.
Chef's tip
This recipe uses Grana Padano cheese which is a hard Italian cheese, similar to Parmesan. It's non-vegetarian. To make this dish veggie, use a veggie cheese.