Method

• 1

  Mix the flour and spice together in a bowl.

• 2

  Coat the courgette batons in milk and then toss into the flour and Cajun mix. Make sure each baton is covered.

• 3

  Heat the oil in a large, heavy bottomed casserole pan to around 180C/360F. (If you don’t own a thermometer, you can check the temperature by dropping a small piece of white bread in the oil. If it fizzes and turns a golden brown colour then you are good to go.)

• 4

  Fry for a few seconds before gently stirring the oil to make sure that the batons do not stick together.

• 5

  When golden brown, lift out the courgettes and drain quickly on kitchen paper, ready for serving with the dip.

• 6

  Mix the Greek yoghurt and chilli and garlic sauce together and serve with the fried courgettes.