This is one of those recipes that have many uses; as part of a buffet, a light lunch, canapés before a nice lunch, and the reason we keep making them at the moment… for preschool lunch boxes. My son Otis goes to preschool three days a week and he isn’t a sandwich boy. These are a perfect lunch for little hands and big appetites; Otis loves them. you can freeze these in batches and get them out as needed to pack into lunch boxes (they will defrost in the lunchbox overnight in the fridge).
2 large-ish courgettes
1 cup of flour
½ cup cornflour
1 cup of milk
1 cup of flat leaf parsley, chopped
I glove of garlic, crushed
½ litre vegetable oil
cut the courgettes crossways into 1cm discs, lightly salt and dap dry with some kitchen towel
in the meantime, make the batter by whisking together the flour, cornflour, milk, parsley, garlic and paprika. Heat the vegetable oil in a heavy-bottomed pan
a few at a time, place the courgette discs into the batter to coat well and then spoon them out and into the hot oil. Fry until light golden brown, and then drain on kitchen paper.