Ingredients for 6 people:400 g squash (the flesh)180 g plain Flour250 ml beer (very cold) extra virgin olive oil (to fry with) salt
If necessary, peel the squash and remove any seeds and internal filaments, then cut the flesh into sticks. Prepare the batter: put the flour in a bowl with a pinch of salt, pour in the beer, a little at a time, and stir with a whisk until you obtain a mixture that’s smooth and not too thick. Heat the oil in a deep, heavy-bottomed frying pan; when it’s nice and hot, “dive” the sticks of squash into the batter a few at a time, drain them with a slotted spoon and fry them. Turn them until golden-brown all over and then, when they’re ready, remove them using a slotted spoon, let the excess oil drip off and lay them on absorbent paper to dry. Carry on in the same way until you have finished all the squash sticks. Sprinkle with salt and serve straight away, while hot.