These crispy courgette chips are covered in batter and deep fried before being tossed with grated Italian cheese. You may find the humble courgette going up in your estimation when you try this very quick and easy side dish. This is perfect served with grilled sea bass.
Serves 4 as an accompaniment
Ready in 15 minutes
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 180°C (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.
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