Wash the courgettes and cut into rings or length. Dry, add salt and pepper, seasoned by both sides. In a deep pot, heating up 50-100 ml sunflower oil (your choice depends on how much fat you like) roll courgettes first in flour, then before we release them in the heated sunflower oil to fry them dive for just one second in a bowl with cold water. So courgettes are very crispy and delicious. * Optional you can make a sauce, mixing 4-5 tbsp yogurt, 2-3 cloves finely chopped garlic and dill to taste.