|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||Besan (chickpea flour)|
|¼ tsp||Freshly ground black pepper|
|150 ml||Soda water|
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- 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.