1½ tbsp plain flour
*Rapeseed oil, for deep frying
*2 tbsp finely grated Grana
- 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.
- 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.
- Carefully drop the courgette pieces into the hot oil and cook for about 1-2 minutes, until golden.
- 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.