Ingredients
450g/1lb small courgettes
4 tbsp flour
1 tsp ground cinnamon
¼-½ tsp cayenne pepper
2 eggs, beaten
90g/3oz fine breadcrumbs
45g/1½ parmesan, finely grated
salt
olive oil and/or sunflower oil for frying
lemon wedges, to serve
mayonnaise flavoured with chilli and basil or coriander for dipping

Method
1. Quarter the courgettes lengthways. If they are very small and fresh from the garden use them just as they are. If they are larger cut the quarters into lengths of about 7.5cm/3inch.
2. Spread out in a colander and sprinkle lightly with salt. Leave for half an hour then rinse and pat dry.
3. Mix the flour with the cinnamon, cayenne pepper and a little salt in a shallow dish or plate and place near the hob. Set the bowl with the beaten egg next to it.
4. Mix the breadcrumbs and parmesan in another shallow dish and place next to the eggs.
5. Heat a 1cm/0.5 inch depth of oil in a frying pan over a moderate heat until a cube of bread dropped into the oil frizzles moderately and browns in 45 seconds. If it browns more quickly, the oil is too hot - add a little cold oil and turn the heat down.
6. Take a few of the courgettes at a time and coat each one thoroughly in the seasoned flour, shake off the excess then dip into the beaten egg. Finally coat in the breadcrumb mixture and slip it gently into the oil.
7. Fry for about 4-6 minutes until golden brown, then drain briefly on kitchen paper.
8. Serve with wedges of lemon to squeeze over them as a side dish, or with a bowl of chilli mayonnaise for dipping.