Instructions

1. Cut off the ends of the zucchini, cut in half lengthwise then in half again.
2. Place the flour into a bowl. Season with salt and pepper.
3. Pour the milk into another bowl.
4. Heat plenty of oil (about 5 cm deep) in a deep pan or wok. Drop a breadcrumb into it - when it sizzles, the oil is hot enough.
5. Dip the courgette wedges into the flour then into the milk then into the flour again to coat evenly. Fry the courgette wedges in batches until golden. Remove with a slotted spoon and drain on kitchen towels.
6. Sprinkle with parsley and serve warm.