- 1 lb zucchini
- Salt and pepper to taste
- ½ cup all-purpose flour
- ¼ cup cornflour
- 1 tsp salt
- ½ cup ice-cold water
- Vegetable oil , for frying
- Prepare the zucchinis: wash, dry, and trim off the ends. Slice them into sticks, about 2 ½ inches long and ½ inch wide. Season with salt and pepper.
- Place the flour and cornflour in a bowl. Season with salt and pepper, and mix well. Add the ice-cold water, stirring until the mixture is thicker than the consistency of heavy cream.
- Heat about 2 ½ inches of oil to 400°F in a deep frying pan. Start frying: dip a zucchini stick into the flour batter, and fry in the oil until golden and crispy. Be careful not to fry too many sticks at a time—it will reduce the oil’s temperature. Remove the fritters with a slotted spoon and drain on kitchen paper. Serve immediately.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.