GREEK DEEP FRIED COURGETTE

2 large Courgettes.
A small Beer.
300g plain flour.
1 tbsp garlic butter.
1 tbsp freshly chopped parsley.
50g parmesan cheese grated.
Kitchen paper towel.

  • Slice the courgettes thinly.
  • Make a smooth but thick batter by adding water to the flour, while whisking. Heat the oil, in a large deep frying pan, to ‘chip cooking’ temperature. When ready, add half of the beer into the batter mixture and whisk firmly – the batter should foam up.
  • Dip the courgette slices into the foaming batter mixture (re-whisk with more beer if it sinks) and place in a large frying pan of hot olive oil (one at a time!) Cook for about 2-3 mins or until golden and crispy , turning over once during that time with a slotted spoon.. If you are unable to fit all the courgettes in the pan at the same time, then do them in batches.
  • Dry on kitchen paper towel and brush with garlic butter. Serve on a large plate with a generous sprinkling of grated parmesan cheese and chopped parsley
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