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Courgette Fries

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.
Fry the Courgettes:
Lower half the battered courgettes into the hot oil and fry, turning after 1 minute using a slotted spoon, for 5-6 minutes 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 kitchen paper.
Repeat with the remaining courgettes.
Serve:
Scatter the grated parmesan over the courgette fries before serving.

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