4 fresh courgettes, about 15 cm (6 in long)
150 g (5 oz) split pea flour
1 tsp ground cumin
about 225 ml (8 fl oz) cold water
salt and freshly ground black pepper
oil for frying
1. Wash and dry the courgettes. Cut them lengthways into 1/2 cm (1/4 inch) strips.
2. Wipe both sides and set aside on an open dish to dry slightly.
3. Beat together the remaining ingredients, adding the water gradually, to make a very light batter. Whip well so that it is full of air.
4. Dip each strip of courgette in the batter and deep fry in fresh corn or sunflower oil until crisp and well coloured.
5. Serve with a spicy mango chutney, or a squeeze of lime.
