4 medium courgettes
freshly ground salt and pepper to taste
canola oil for deep frying
Batter: 3/4 cup flour
2 tablespoons cornflour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup Speights Old Dark Malt Ale or similar
Top and tail the courgettes and cut into 1cm rounds. Season with salt and pepper,
Heat enough oil in a small saucepan for deep frying.
Meanwhile, sift the flour, cornflour, baking powder and salt into a bowl. Whisk in the beer, until a smooth batter forms.
Working in batches, dip the courgette rounds into the batter then deep-fry until crisp, about 2 minutes. Lift out with a slotted spoon and drain on paper towels. Keep warm in the oven while frying the remainder. Serves as nibbles with drinks or as an accompaniment. Serves 4-6.