2 large courgettes, thinly sliced
300g plain flour
1 tablespoon garlic butter
A small Beer
50g parmesan cheese, grated
1 tablespoons parsley, chopped
Heat the oil in a large deep frying pan to 180C.
Make the batter.
In a mixing bowl add water to the flour while whisking. Pour ½ the beer into the batter mixture and whisk again, the batter should foam.
Cook the courgettes.
Dip the courgette slices into the foaming batter and place them in the frying pan. Re-whisk with more beer should the batter sink. Cook for 2 – 3 minutes until they are golden and crispy turning once during cooking with a slotted spoon. Cook the courgettes in batches to get the best results. Remove from the oil with a slotted spoon and drain off the excess oil on kitchen paper.
Brush the slices with garlic butter and serve them on a large plate with a generous sprinkling of grated Parmesan and the chopped parsley.