Zucchini fritti

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

1. For the batter, place all dry ingredients into a large bowl. Add soda water and whisk to a smooth batter.
2. Heat canola oil in a large pot on the stove until it reaches 170C. (Use a heatproof thermometer to test the temperature.)
3. Toss zucchini into the batter and carefully place into the oil. Cook for 2 minutes, stirring occasionally to prevent fritti from clumping together.
4. Remove with a slotted or Chinese spoon, drain on absorbent kitchen paper, season and serve immediately with lemon wedges.