• 2 large Courgettes
• A small Beer, or cold water
• 300g self raising flour
• 1 tbsp garlic butter
• 1 tbsp freshly chopped parsley
• 50g parmesan cheese grated
• Kitchen paper towel

1. Slice the courgettes, better cut in half and sliced thinly lengthways than into rounds.

2. Make a smooth but thick batter by adding water to the flour, while whisking. Heat the Just Oil Extra Virgin Rapeseed Oil, in a frying pan, to 'chip cooking' temperature. You can make the batter using beer or white wine or fizzy water, but we think the results are just as good with tap water. The batter should be the consistency of double cream.

3. Dip the courgette slices into the batter mixture and place in a large frying pan of hot Just Oil Extra Virgin Rapeseed Oil - one at a time , and gently. Fry 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.

4. Dry on kitchen paper towel and brush with garlic butter (optional), but do sprinkle generously with grated parmesan cheese and chopped parsley and some salt and pepper. Serve on a large warm plate and serve immediately.