This is a delightfully moreish but wonderfully simple recipe from the deep south of Italy. These deep-fried courgette and aubergine sticks are best eaten as soon as you make them, but be warned: they will be really hot so nibble gingerly at first.
Slice the courgettes and aubergines into sticks about the size of your index finger. Heat the oil in a deep fat fryer to 180°C/350°F.
Place the flour and Parmesan in a shallow bowl, season well with salt and pepper and stir until combined. Add the milk to another shallow bowl, and have a large baking tray handy.
Take a small handful of the vegetable sticks and roll them in the flour mixture. Shake off the excess and dip briefly in the milk, before dipping back into the flour mixture to coat all over. Spread out on the baking tray and repeat with the rest of the vegetables.
Fry in the hot oil in batches for about 2–3 minutes until crisp and golden. Drain on kitchen paper and eat immediately.