Ingredients
| 2 Ltr | Canola oil |
| 5 | Zucchini, medium, halved and sliced on an angle (Main) |
| ½ tsp | Sea salt |
| ½ | Lemons, cut into 2 wedges, seeds removed |
Chickpea flour batter
| ½ cup | Cornflour |
| ½ cup | Besan (chickpea flour) |
| ½ tsp | Salt |
| ¼ tsp | Freshly ground black pepper |
| 150 ml | Soda water |
Directions
- For the batter, place all dry ingredients into a large bowl. Add soda water and whisk to a smooth batter.
- Heat canola oil in a large pot on the stove until it reaches 170C. (Use a heatproof thermometer to test the temperature.)
- Toss zucchini into the batter and carefully place into the oil. Cook for 2 minutes, stirring occasionally to prevent fritti from clumping together.
- Remove with a slotted or Chinese spoon, drain on absorbent kitchen paper, season and serve immediately with lemon wedges.