Had a courgette left over (no idea what from) so made this recipe from Marco Pierre White's feature in the August edition of delicious magazine. Lovely they were too.
(Vegetable) oil for deep fat frying
75g seasoned plain flour
Parsley, to garnish
1. Heat oil to 180°C.
2. Cut courgette into 5cm long batons.
3. Dip courgette in milk and then dust in seasoned flour.
4. Fry until crisp.
5. Serve, scattered with parsley and salt.
Just remembered what the courgette was left over from - my courgette cake!