Cut the courgettes into even lengths of 8cm and cut each length into sticks. Season the flour with salt, pepper and the paprika. Roll the courgette sticks in the flour, making sure they are well coated.
Heat a saucepan ⅓ filled with oil until a cube of bread frizzles as soon as it hits the pan. Fry the courgette sticks in batches until they are crisp and golden. Drain each batch on kitchen paper and season with more salt. Serve hot in paper or newspaper cones.