4 medium sized zucchini
100 grams self-raising flour
100 grams chick pea flour
½ teaspoon of sea salt
chilled sparkling water
vegetable oil for frying
1 long red chilli, seeded and finely chopped
a few mint leaves, chopped
Top and tail the zucchini and cut in half lengthwise. Cut each half into 3 long wedges.
Batter: Sift the two flours into a large bowl. Add the salt and whisk in enough water to make a thin, smooth batter. It should look like pouring cream.
To cook: Heat 3 cm of oil in a wok or deep sauté pan to 185°C.
Dip a few of the zucchini sticks in the batter, letting the excess drip back into the bowl. Carefully drop into the oil. Cook for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen towels.
Sprinkle with sea salt, chilli and mint and serve immediately. Repeat with the remaining zucchini.
Pantry Note: Chickpea flour is also called gram, besan, chana or gabanzo flour, it is used in India for making pakora and bhajis. It is also a traditional ingredient in Italy where it is used in farinata (a thin, crisp pancake) and in France for socca.