Crispy courgette chips

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.