225g courgettes, sliced into 3mm x 7cm long chips
Vegetable oil, for deep frying
1½ tablespoons plain flour
2 tablespoons finely grated Grana Padano cheese
Make the batter.
Put the flour into a mixing bowl and beat in 50ml of water to make a smooth thick batter with the consistency of soured cream. Drop the courgette chips into the batter and mix to coat them well. When lifting them out of the batter, use a fish slice which will allow the excess batter to drip off.
Cook the chips.
Using a deep saucepan, half fill it with the oil. Heat it over a high heat until it reaches 180C. Carefully drop the courgette chips in batches into the hot oil and cook them for about 1 – 2 minutes until they are golden. Remove them from the oil with a slotted spoon and let them drain on kitchen paper. Toss the courgette chips in the cheese while still hot and season well with black pepper. Repeat with the remaining courgettes.